Smoked Fish Cakes with Root-Vegetable Slaw

Name: Smoked Fish Cakes with Root-Vegetable Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 3 larges baking potatoes; 237 milliliters fine fresh bread crumbs; 8 servings Canola oil, for frying; 118 milliliters julienned carrot; 118 milliliters julienned celery root; 118 milliliters coarsely chopped chives; 2 larges eggs, lightly beaten; 454 grams skinless, boneless smoked fish, flaked; 59 milliliters finely chopped flat-leaf parsley; 1 teaspoon finely chopped flat-leaf parsley; 8 servings Onion Mustard Sauce, for serving; 118 milliliters julienned parsnip; 0 teaspoons freshly ground pepper; 1 teaspoons salt; 8 servings Salt and freshly ground pepper; 4 Tbsps unsalted butter, melted

Smoked Fish Cakes with Root-Vegetable Slaw might be just the main course you are searching for. One serving contains 287 calories, 17g of protein, and 10g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for The Fourth Of July. A mixture of pepper, chives, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

In a medium bowl, combine the celery root, carrot and parsnip.

Ingredients you will need

Celeriac

Parsnip

Carrot

Equipment you will use

Bowl

Add the vinegar and parsley, season with salt and pepper and toss well.

Ingredients you will need

Salt And Pepper

Parsley

Vinegar

Preheat the oven to 40

Equipment you will use

Oven

Roast the potatoes for about 35 minutes, or until tender.

Ingredients you will need

Potato

Let cool slightly, then peel the potatoes and pass them through a ricer or coarse sieve. In a bowl, combine the potatoes, smoked fish, eggs, butter, chives, parsley, salt and pepper. Shape the mixture into 16 patties.

Ingredients you will need

Salt And Pepper

Smoked Fish

Potato

Parsley

Butter

Chives

Egg

Equipment you will use

Potato Ricer

Sieve

Bowl

Lower the oven temperature to 30

Equipment you will use

Oven

Spread the bread crumbs on a plate. Dredge the fish cakes in the bread crumbs and tap off any excess.

Ingredients you will need

Breadcrumbs

Spread

Fish

In a large skillet, heat 1/4 inch of canola oil until almost smoking. Fry the fish cakes in batches over moderately high heat until browned and crisp, about 3 minutes. Turn the fish cakes, lower the heat to moderate and cook until browned on the bottom, about 2 minutes longer.

Ingredients you will need

Canola Oil

Fish

Equipment you will use

Frying Pan

Transfer to a plate and keep warm in the oven while you fry the rest of the cakes.

Equipment you will use

Oven

Spoon the Onion Mustard Sauce onto 8 plates. Set 2 fish cakes in the sauce on each plate, spoon the root-vegetable slaw on top and serve.

Ingredients you will need

Vegetable

Mustard

Onion

Sauce

Fish

Equipment

Ingredients

Servings:

2Tbsps

apple cider vinegar 3larges

baking potatoes 237milliliters

fine fresh bread crumbs 8servings

Canola oil, for frying 118milliliters

julienned carrot 118milliliters

julienned celery root 118milliliters

coarsely chopped chives 2larges

eggs, lightly beaten 454grams

skinless, boneless smoked fish, flaked 59milliliters

finely chopped flat-leaf parsley 1teaspoon

finely chopped flat-leaf parsley 8servings

Onion Mustard Sauce, for serving 118milliliters

julienned parsnip 0teaspoons

freshly ground pepper 1teaspoons

salt 8servings

Salt and freshly ground pepper 4Tbsps

unsalted butter, melted

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.