8 oz Skinned cod
1 lb Old potatoes; mashed
2 oz Butter
2 Egg yolks
2 fl Cream
Salt & pepper
1 ts Chopped herbs
2 oz Flour
1 Egg
2 oz Breadcrumbs
1 fl Vegetable oil
-SAUCE-
1 sm Onion; finely chopped
1 cn Tomatoes
1 oz Tomato puree
1/4 pt White wine
1 oz Butter
1 Clove garlic
Worcestershire sauce
Dill; parsley, chopped
; chives
Salt & pepper
Poach or microwave the cod. Break up into small pieces and mix with the
mashed potato, add the herbs and check seasoning.
Shape mixture into rounds, coat in flour, egg and then breadcrumbs, finish
shaping.
Fry in vegetable oil until golden brown.
Sweat off onion and garlic in the butter, add the wine and reduce it down.
Add the tomato puree, tomatoes, herbs and a dash of Worcestershire sauce.
Allow to simmer for 5 minutes, check seasoning.
Serve fish cakes with hot tomato sauce.
Yields
1 servings