RecipesLoch Fyne Recipes

Halibut Fish Cakes with Herbed Tartare Sauce

Halibut Fish Cakes with Herbed Tartare Sauce

Information

Preparation time: 40 minutes plus chilling time

Cooking time: 20 minutes

Difficulty: Medium

Serves: Four

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Although halibut is relatively expensive, it makes for a light and flavoursome fish cake.

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For the fish cakes

  • 4 thick slices white bread, crusts removed
  • 1 stalk celery
  • 2 spring onions
  • 575g halibut fillet
  • 1 large egg
  • 1tbsp chopped thyme leaves
  • Sea salt and ground black pepper
  • Light olive oil for shallow frying

For the tartare sauce

  • 1 egg at room temperature
  • 1tsp Dijon mustard
  • 1 clove garlic, crushed
  • 2tsp white wine vinegar
  • Sea salt and ground black pepper
  • 125ml sunflower oil
  • 50ml olive oil
  • 1tbsp capers, finely chopped
  • 2tbsp cornichons, finely chopped
  • 1tbsp finely chopped spring onions
  • 1tbsp chopped tarragon
  • 1tbsp chopped flat leafed parsley

Cooking Instructions

  1. Firstly, make the tartare sauce.  Place the egg, mustard, garlic, vinegar and a pinch of salt and pepper in a food processor and blend until smooth.  With the motor running, pour in the sunflower oil in a slow stream until the mixture thickens.  Again, with the motor running, add the olive oil stopping once the desired consistency is reached.  Pour mayonnaise into a bowl and add the capers, cornichons and herbs.  Mix well and chill until required.
  2. For the fish cakes - place the bread, celery and spring onions in a food processor and pulse until finely chopped.  Empty into a large bowl.  Place the halibut in the food processor and pulse until coarsely pureed.  Add to breadcrumb mixture along with the egg, thyme and seasoning.  Mix thoroughly.  Divide mixture into four and shape into patties.  Chill for 30 minutes.
  3. Heat a couple of tablespoons of olive oil over a medium heat in a heavy frying pan.  Add fishcakes and cook until browned on each side and centres are opaque (about 5 minutes per side).
  4. Divide between four plates and garnish with tartare sauce and lemon wedges.

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