Fish Truffles With Tartare Sauce

recipe image


  • 100g white breadcrumb
  • 2 eggs
  • 450g potato, peeled
  • 450g smoked haddock
  • 1 lemon, grated zest
  • 2 tbsp chopped contemporary parsley
  • flour, for dusting
  • 3 tbsp vegetable oil, for frying

For the tartare sauce

  • 200g mayonnaise
  • 2small gherkins, chopped
  • 2 tbsp caper, roughly chopped
  • 1small shallot, very finely chopped
  • 1 tsp horseradish sauce
  • ½ tsp dry or made mustard
  • 2 tbsp finely chopped contemporary parsley


  • STEP 1

    Draw the tartare sauce: combine all of the ingredients together and chill (you gained’t need all of it; leftovers preserve for 3-4 days, lined, within the fridge and liven up any seafood dish).

  • STEP 2

    Preheat the oven to 150C/gasoline 2/fan 130C. Unfold the crumbs over a baking sheet and dry within the oven for 10-Quarter-hour unless pale golden, stirring halfway.

  • STEP 3

    At the identical time, hard-boil even handed most certainly the most eggs. Slice the potatoes into chunks. Cook dinner in boiling salted water for 10-Quarter-hour unless gentle. Drain correctly and mash with a fork.

  • STEP 4

    Whereas the egg and potatoes are cooking, put the fish in a frying pan with barely sufficient water to quilt. Raise to the boil, decrease the warmth, quilt and simmer for five minutes unless factual cooked. Take dangle of the fish with a palette knife and positioned on a plate. When it is some distance frigid sufficient to contend with, fastidiously preserve finish away the pores and skin and any bones. Flake the fish.

  • STEP 5

    Shell the egg and slit it. In moderation combine with the potato, fish, lemon zest, parsley, ½ tsp salt and a some sad pepper. With floured palms, form into 4 round cakes.

  • STEP 6

    Coat every cake within the egg, then the dried breadcrumbs. Reshape if valuable.

  • STEP 7

    Warmth the oil in a frying pan and fry the cakes over a medium warmth for five minutes on either facet, turning as soon as, unless golden on all aspects. Serve with the tartare sauce.

Recipe from Valid Food journal, January 2003

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