John Myers
Ingredients for 4 servings:
- 500 g fish fillet(s) (cod, pollock, salmon, tilapia, pangasius, etc.)
- 2 tbsp parsley
- 2 egg yolks
- 1 lemon(s) (juice and zest)
- 70 ml cream (Obers) or Cremefine
- 70 g breadcrumbs, possibly more
- salt, pepper, chili
- Clarified butter
- 1 medium-sized onion(s), finely diced
- salt and pepper
- chili
- Sugar
- 250 ml fish stock
- 180 ml cream (Obers) or Cremefine
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour
Mince or finely chop the fish fillet and mix with egg yolk, lemon juice, approximately 70g of breadcrumbs, and 70ml of cream (Cremefine). Season well with salt, pepper, and chili. If the mixture isn’t firm enough to form patties, add more breadcrumbs. Let it sit for about half an hour. Form patties, roll in breadcrumbs, and fry in clarified butter. Serve with parsley potatoes and fish sauce. Fish sauce: Sauté 1 onion, add fish stock, and season with salt, pepper, a little sugar, and chili to taste. Pour in 180ml of Cremefine or cream and simmer until reduced. When the desired consistency is reached, blend with a hand blender.
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