John Myers
Fish Cakes on Bean Puree and Cream Leek
The perfect fish cakes on bean puree and cream leek recipe with a picture and simple step-by-step instructions.
- 4 Pc. Breaded deep-frozen fish cakes
- 500 g Fresh leek = about 2 sticks
- 340 g White beans, = kl. glass
- 50 g Butter
- 150 ml Milk
- 1 tbsp Flour
- Freshly grated nutmeg
- Sea salt from the mill
- Pepper from the grinder
- Vegetable oil
- Put the frozen fish cakes in a pan with plenty of vegetable oil and fry over low heat. Turn around occasionally.
- Clean the leek well, cut off the end of the root and cut into rings about 5-10mm thick. Pour into a saucepan with about 100ml water, add salt, a pinch of sugar, and then briefly bring to the boil in a closed saucepan, then reduce the heat and finish cooking. After about 10 minutes, sprinkle with the flour, pour in approx. 75 ml of milk, add half of the butter and briefly bring to the boil again. Then remove from the hot plate, season with a little pepper and stir well.
- Put the beans and the liquid in a saucepan and bring to the boil briefly. Beans from the jar are already cooked, so they only need to be heated up briefly. Pour off the liquid. Add the remaining 75ml milk and the other half of the butter, let swell again briefly in the closed pot until the butter is dissolved. Mash the beans with a potato masher and then mix them with a whisk to a puree. Season with a little salt and nutmeg.
- Put the bean puree on a plate and spread to a fan with a spoon. Place 2 fish cakes on top of the puree. Arrange the creamed vegetables next to it.
- If you have the time, you can of course make fresh fish cakes yourself. That is of course much more delicious. You don’t have to buy the beans by the glass either. But it’s just faster that way.
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