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Fishcakes with Rémoulade

Preparation: 1 hour Cooking: 30 minutes
Ingredients Method
600 g hake fillet, boneless and skinless; you can use cod fillet 
Skinless and boneless hakeCut in large piecesPlace the fish in a food processor

Cut the hake fillet into large pieces and place them in a food processor.

74 g plain flour
138 g double cream
zest from ½ medium lemon
1 small egg, beaten
¾ tsp of salt
1/3 tsp white pepper
Add the flourAdd double creamAdd beaten egg

Add lemon zestAdd saltAdd white pepper 

Add the flour, cream, beaten egg, lemon zest, salt and pepper. Process to get a very sticky mixture.
1 tbsp chopped dill
1tbsp chopped capers
A very sticky mixtureAdd chopped capersAdd chopped dillCombine all ingredients
Transfer the mixture to a bowl, then add capers and dill and bring together all ingredients.
Take a tablespoon of the mixtureUse as little flour as possibleForm a pattieForm a cake
Take a tablespoon of the mixture and form a pattie with lightly floured hands. Use the whole mixture and make about 8-10 patties. Try not to use too much flour, enough to handle the sticky mixture.
Fishcakes Polly Eats LondonServe with Remoulade
Place a pan on medium heat, melt the butter and add the oil. Fry the patties until golden brown. Serve with Rémoulade and freshly baked buns.


The recipe inspired by Rick Stein's recipe from the book "Rick Stein Long weekends"

Fishcakes with Remoulade Polly Eats LondonFishcakes with Remoulade Polly Eats LondonFishcakes with Remoulade Polly Eats London

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