Fish Cake

Name: Fish Cake
Yield: 12
Ingredients: For the batter; 600 g of cod or haddock fillets; 1 cup of cream of tartar; 2 eggs; 1/2 teaspoon of lime zest; 1 tablespoon of lemon juice; 2 tablespoons of all-purpose flour; Salt to taste; For the filling; 20 medium-sized shrimps, cleaned and chopped; 2 tablespoons of lemon juice; 4 green onions chopped; For the sauce; 2 yolks; 1/4 cup of olive oil; 2 cups of fresh parsley leaves; 3/4 cup of boiling milk

1
For the batter
2
600 g of cod or haddock fillets
3
1 cup of cream of tartar
4
2 eggs
5
1/2 teaspoon of lime zest
6
1 tablespoon of lemon juice
7
2 tablespoons of all-purpose flour
8
Salt to taste
9
For the filling
10
20 medium-sized shrimps, cleaned and chopped
11
2 tablespoons of lemon juice
12
4 green onions chopped
13
For the sauce
14
2 yolks
15
1/4 cup of olive oil
16
2 cups of fresh parsley leaves
17
3/4 cup of boiling milk

Ingredients

1
For the batter
2
600 g of cod or haddock fillets
3
1 cup of cream of tartar
4
2 eggs
5
1/2 teaspoon of lime zest
6
1 tablespoon of lemon juice
7
2 tablespoons of all-purpose flour
8
Salt to taste
9
For the filling
10
20 medium-sized shrimps, cleaned and chopped
11
2 tablespoons of lemon juice
12
4 green onions chopped
13
For the sauce
14
2 yolks
15
1/4 cup of olive oil
16
2 cups of fresh parsley leaves
17
3/4 cup of boiling milk

Directions

1
Prepare the batter by beating all the ingredients in a food processor or gradually in a blender
2
Set aside 1/2 cup
3
Divide the remaining batter into two parts and place one part in an 10 x 24 cm greased mold
4
Season the shrimps with salt and lime juice
5
Combine the green onion and 1/2 cup of fish cake batter set aside
6
Mix well
7
Spread the prepared filling over the fish cake batter in the mold
8
Cover with the remaining fish cake batter
9
Place in a hot oven (230°C) preheated, in a water bath, for about 1 hour
10
To make the sauce, beat all the ingredients well in a blender
11
Serve the sauce over the fish cake still warm or cold
12
Cut into 12 slices.