John Myers
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Fine Fish Cakes with Cucumber Vegetables
The perfect fine fish cakes with cucumber vegetables recipe with a picture and simple step-by-step instructions.
For the fish cakes
- 500 g Fish fillet well chilled
- 50 g Smoked salmon in small pieces
- 100 g Shallots finely chopped
- 1 El Mustard
- 0,5 bunch Chopped parsley until smooth
- 0,5 bunch Chopped dill
- 1 tbsp Butter
- 2 Discs Toast without crust
- 1 a cup Cream
- 2 Eggs
- 1 tsp Fish seasoning
- Cayen pepper
- Salted pepper from the mill
- 2 tbsp Clarified butter
- 1 tbsp Butter
For the cucumber vegetables
- 1 Cucumber
- Butter
- 1 tbsp Sugar
- 1 tbsp Mustard
- 2 tbsp Creme fraiche Cheese
- 0,5 bunch Chopped dill
- 0,5 bunch Chopped parsley until smooth
- 2 Shallots finely chopped
- 15 g Finely grated ginger
- Salted pepper from the mill
- 1 shot Balsamic vinegar
The meatballs
- Soak the toast bread in the cream. Finely puree the fish fillet in a blender. Sauté shallots in the butter until translucent, add parsley and mix in and let everything cool down.
- Express the toast well. and add to the fish with the spices in the two eggs. Also add the shallot mixture and dill as well as the mustard and salmon. Now work everything into a smooth dough, season again if necessary. Shape meatballs with wet hands and chill them again. Fry in clarified butter for about 3 minutes on each side. Add the butter, let it froth briefly and pour it over the meatballs.
The cucumber vegetables
- Peel the cucumbers in half lengthways and remove the seeds and then cut into slices. Heat butter in a saucepan, add sugar and lightly caramelize. Add shallots and cucumber, sauté lightly and deglaze with balsamic vinegar, season with salt and pepper. Let everything stew for about 6 minutes. Stir in the dill, parsley, mustard and creme fraiche and stir in the ginger. Serve with the fish cakes.
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