Fish casserole with eggs and green peas
2020-08-13 / test@t
Fishcake with wasabi puree
What could be easier than a cutlet with mashed potatoes? But we made the cutlet from minced fish, choosing salmon and cod, and added wasabi to the potatoes. It turned out to be a very unbalanced combination: juicy fragrant cutlet and spicy puree.
Ingredients
- shallots - 150 g
- vegetable oil for frying
- salmon fillet - 300 g
- cod fillet - 250 g
- butter - 150 g
- aromatic sunflower oil - 40 g
- salt, freshly ground black pepper
- balsamic for decoration
- wasabi
- 8 medium tubers
- 200-250 ml of boiling milk
- 25-30 g butter
STEP-BY-STEP COOKING RECIPE
Step 1
Chop the onion and fry in vegetable oil until golden brown. Skip the fish through a meat grinder and make minced meat. Cut the butter into cubes, add to the minced meat. Season with salt and pepper.
Step 2
Form the patties. Grease with fragrant oil and fry in a pan until tender.
Step 3
For wasabi puree: Boil potatoes until tender. Do not salt! Crush potatoes with a crush, add butter. Crush again until smooth. Pour over boiling milk, beat with a fork. Salt. Combine mashed potatoes with wasabi: for 110 g mashed potatoes, you need 7 g of wasabi (this is for 1 serving). Mix well.
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