Smoked angelfish fishcakes with poached eggs and homemade tartare sauce
Flexible and quick, these fish cakes are perfect for family dinners or special starters. Made with smoked angelfish, they're easy to customize and pair well with chips or vegetables. Download the...
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Ingredients
- 300g smoked, 450g if fresh (poach in 300ml half milk, half water)
- Potatoes: 500g/350g if using milder, fresh fish.
- Zest of 1 lemon
- 1 tbsp chopped parsley
- 80g breadcrumbs
- 3-4 tbsp oil
- 1 large, free range egg
- A little flour
- Salt
- pepper
- 4 tbsp mayonnaise
- 2 tsp capers, roughly chopped
- 1 tsp lemon and olive paste or squeeze of lemon juice
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