Sunday, 29 December 2013

fish rissoles

Though we could have accomplished this delicious kitchen experiment without the aid of our new many-headed hydra of a food processor (ein Kuchenmaschine), I don't know that we would have attempted it otherwise—plus it was a good initial test workout for a lot of the machine's capabilities.

To make four good sized fish patties, one will need:

  • 200 g of Salmon fillet (fresh or frozen)
  • 200 g of Sea Bass (fresh or frozen)
  • 4 – 6 small Spring Onions
  • 1 egg
  • 1 pinch, to taste, of Chili Powder
  • 6 tablespoons of of fine breadcrumbs
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 bunch of fresh parsley
  • 1 cup of milk
  • 1 cup of sour cream
  • 1 bunch of fresh dill
  • 2 tablespoons of margarine to fry the patties
  • Some flour to coat the patties

In preparation, depending whether one uses fresh or frozen fish—as they tend to chop-up better in the food processor when slightly frosty, either freeze fresh fish for about an hour or allow frozen fish to thaw out for a couple hours. Dice the fish into smallish cubes, slice roughly the parsley and combine with the seasonings, breadcrumbs and the egg into the food processor and mix thoroughly. 
Get a frying pan ready with the margarine in the meantime and warm to medium heat. Form the mixture into four patties and roll in flour. Fry the patties in the pan for about two to three minutes on each side. The outside will be a little crisp and the patties will have the look and consistency of crab-cakes.

The sauce is optional but makes a good compliment. Immediately after the fish patties are finished, pour the cup of milk and cup of sour cream into the hot pan and add finely chopped dill. Stir with a spatula for about a minute and serve with the serve with the fish.

Enjoy with a side dish of potato dumplings or potato salad and a fine adult beverage.