Fast Fish Cakes with a Dill Mustard Sauce
Our fast fish cakes with dill mustard sauce are a great menu addition to venues wanting to serve an impressive dish with minimal kitchen stress. Suitable as a takeaway or dine in option, our fish cakes can be scaled up prior to service and cooked to order. Serve with a simple green salad. Ideal for any venue wanting to improve efficiencies at front and back of house.
- 500 gms Pacific West Capensis Hake married fillets skinless cu
- 1 small onion, finely chopped
- white wine or fish stock 350ml
- 500gm mashed potato
- parsley or tarragon or dill 1 or a mix, chopped to make 1–2 tbsp
- flour for dusting
- 1 egg, beaten
- breadcrumbs fresh or dried, to coat
- oil for frying
- 3 tbs Dijon mustard
- 1 tbs honey
- 1 tbs cider vinegar
- 2 tbs extra-virgin olive oil
- 1 ½ tbs chopped fresh dill
For the fish cakes
Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6–8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan). Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3–4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
For the dill mustard sauce
Combine mustard, honey and vinegar in a small bowl. Whisk in oil and stir in dill. Refrigerate until ready to use.
For our fish cakes we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.Add to Favourites