FISH CAKE SAUCE RECIPES

Steps:

• Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
• Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
• Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
• Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
• Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
• Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad.
• RE HERB MIX: (Quoted from recipe) "Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.".
• NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use -- so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.

Steps:

• Coarsely grate the potatoes and squeeze our excess water. Coarsely grate the onion; mix half into the potato and reserve half for the sauce.
• Check both fish for fine bones then chop roughly and place in a food processor with some freshly ground black pepper. Blend to a smooth paste then scoop out and mix with the grated potato and onion. Add a little salt if liked -- you can check the seasonings by frying a small amount first. Shape into 8 round cakes.
• Make the sauce. Wash out the food processor and blend your chosen mixture of herbs, until finely chopped. Add the rest of the ingredients including the reserved onion, chopped eggs and seasoning to taste.
• Blend to a slightly chunky puree -- not velvety smooth, it should have a little texture. Check the seasoning and spoon into a bowl.
• Dust the fish cakes lightly with flour. Heat some oil to a depth of 1/2 inch and fry the fish cakes in batches for about 3 minutes each on a medium heat. Drain on paper towels and reheat the oil between the batches. Serve the fish cakes with the sauce and a fresh tomato salad.