|
| |
Fish Cakes With Mustard Sauce
(Bitki S Gorchichnoi Zapravkoi)
|
|
|
| What You Need: |
|
|
MUSTARD SAUCE
2 tablespoons prepared mustard
½ teaspoon salt
½ teaspoon pepper
1 teaspoon white wine vinegar
1 teaspoon fresh strained lemon juice
6 tablespoons vegetable oil
¼ cup finely chopped parsley
½ cup finely cut fresh dill leaves
2 teaspoons finely chopped sweet Gherkins
FISH CAKES
8 slices homemade-type white bread, with crusts trimmed off
1 cup milk
2 pounds cod fillets, skinned and finely ground (2 cups)
¼ cup finely grated onion
¼ cup finely cut fresh dill leaves
2 teaspoons salt
¼ teaspoon white pepper
Flour
6 tablespoons butter
3 tablespoons vegetable oil
|
|
| |
|
|
|
| How To Cook: |
|
|
|
MUSTARD SAUCE:
|
1. Combine the mustard, salt and pepper in a small bowl.
|
2. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth.
|
3. Stir in the parsley, dill and chopped gherkins, cover with plastic wrap and refrigerate until ready to use.
|
|
FISH CAKES
|
1. Soak the sliced bread in the milk for about 10 minutes, or until it has absorbed all of the milk. Squeeze it gently to rid it of any excess milk and mash it in a large bowl combining it with the ground fish, grated onion and dill.
|
2. Season with salt and pepper and place the fish mixture on a floured surface. Shape the mixture into about 12 flat, round cakes 3 or 4 inches in diameter and about ½ inch thick.
|
3. Melt 4 tablespoons of the butter in a heavy 10- to 12-inch skillet and set over high heat. When the foam has begun to subside, drop in 4 to 6 of the fish cakes. Lower the heat to moderate and fry 2 or 3 minutes on each side, or until they are a golden brown.
|
4. Transfer to a heated platter with a spatula, and cover loosely with foil to keep them warm while you fry the remaining fish cakes. Add the additional butter and oil to the pan as it is needed. Serve hot, accompanied by the mustard sauce.
|
|
|
|
|
|
|
|
