Trout and potato pancakes with lemon and chives sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Drain and mash. Wash herbs, shake dry and chop parsley finely, cut chives into fine rolls

2. 2

   Wash the fish, pat dry, place in a pan and sprinkle with 1 tablespoon lemon juice and 2 tablespoons of wine. Cover and steam over medium heat for about 10 minutes. Lift out of the pan, finely divide, catching the liquid. Add the potatoes, parsley and about half of the chives, mix, season with salt and pepper and let cool off

3. 3

   When the mixture is cold enough, dust hands with flour and form 8 meatballs. Cover and chill for about 1 hour

4. 4

   For the sauce, put the remaining lemon juice, the remaining wine, 3 tablespoons of water and the collected fish liquid into a small pot, bring to the boil and boil down to 2 tablespoons of liquid. Add double cream. Cut the butter into small pieces and gradually stir in with a whisk to create a smooth, shiny sauce. Stir in the rest of the chives, season with salt and pepper. Keep warm

5. 5

   Heat the oil in a large frying pan. Fry the fish cakes in it at medium heat on each side for about 3-4 minutes. Serve with lemon-chives sauce

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
530 kcal

CARBS
19 g

FATS
39 g

PROTEINS
22 g