Fish Cakes with Potato boats and Carrot Purée

Takes 90 minutes | Serves 6 |

Ingredients

1000 g cod
2 tbsp potato starch
4 tsp salt
1 whole onion
1 whole egg
250 ml milk
2 tsp Dijon mustard
1 tsp nutmeg
3 tbsp butter
1 tsp lemon juice
3 whole carrot
1 tsp sugar
1 tsp pepper
8 psc potatoes

Steps

Prepare the Fish

• Cut the fish into smaller pieces and spread them out on a plate. Place the plate in the refrigerator so the fish stays cold while preparing the fish mixture. Pour 250 ml of milk or cream into a container, adding 1 teaspoon of grated nutmeg. Place this in the refrigerator until ready to use.

Cook the Onion

• Finely chop the onion and sauté it in a little butter until soft and translucent. Be careful not to brown the onion. Allow it to cool before adding to the fish mixture.

Make the Fish Mixture

• Using a food processor or immersion blender, blend the fish with the salt until smooth and slightly sticky. Add the potato starch and freshly ground pepper, then blend more. Lightly beat the egg and add it to the mixture, blending for a few more seconds.
• Gradually add the cold milk/cream mixture, a little at a time, blending until fully incorporated before adding more. Continue until all the liquid is used. Add the cooled sautéed onion and stir well with a spoon.

Shape and Fry the Fish Cakes

• With clean, wet hands, form the fish mixture into cakes. Fry them in butter for 2-4 minutes on each side until golden brown. Place them on a plate or in a dish as they finish cooking.

Cook the Potatoes

• Rinse the potatoes well and cut them into wedges. Place them on a baking sheet lined with parchment paper. Drizzle with a little oil, sprinkle with salt and pepper, and toss to coat evenly. Roast at 220°C until done.
• During the last 4-5 minutes of cooking, place the fish cakes in the oven with the potatoes so everything is hot when served.

Make the Carrot Purée

• Peel the carrots and slice them thinly. Boil in water until completely tender. Drain the water and add butter, sugar, salt, and freshly ground pepper. Purée with an immersion blender.
• Optionally, add a bit of cream and blend again for an even smoother purée.