Büsum fish cakes

Name: Büsum fish cakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Potatoes; 600 g Cod fillet; 1 Onion; 7 TABLESPOONS Butter; 100 ml White wine; 1 collar Parsley; 125 g North Sea crab meat; 7 Eggs (size M); 2 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Bread; 4 TSP Trout caviar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Potatoes
600 g Cod fillet
1 Onion
7 TABLESPOONS Butter
100 ml White wine
1 collar Parsley
125 g North Sea crab meat
7 Eggs (size M)
2 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Bread
4 TSP Trout caviar

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Wash fish, remove existing bones. Peel and finely dice onion. Heat 1 tbsp. butter in a pan and fry the onion for about 5 minutes until transparent.
2
Douse with white wine. Add the fish and cook in the closed pan for about 5 minutes.
3
Wash the parsley, dab dry, remove the leaves except for a little to garnish, pluck from the stalks and chop finely. Drain potatoes, rinse, peel and press through a potato ricer. Prepared ingredients, except for some parsley for sprinkling, crabs, except for some for sprinkling, 1 egg, flour and breadcrumbs loosely mix.
4
Season with salt and pepper and form into 8 meatballs.
5
Heat 4 tablespoons of butter in a large pan and fry the meatballs for about 6 minutes, turning them over. In the meantime whisk the remaining eggs and season with salt and pepper. Heat 2 tbsp. butter in a frying pan and stir-fry the eggs for approx. 4 minutes.
6
Spread the scrambled eggs on slices of bread. Arrange slices of bread and meatballs on plates. Sprinkle with parsley, crabs and caviar. Garnish with parsley.