Fish Cakes

Name: Fish Cakes
Yield: 10
Ingredients: For the fish cakes; 2 tablespoons of olive oil; 1 medium onion, cut into pieces; 2 medium tomatoes, cut into pieces; 4 sprigs of parsley; 1 kg of fish fillet, cut into pieces (any white fish); 2 eggs; Salt and pepper to taste; For the sauce; 2 cups of fresh cream (480 ml); 3 tablespoons of lemon juice; Salt to taste

1
For the fish cakes
2
2 tablespoons of olive oil
3
1 medium onion, cut into pieces
4
2 medium tomatoes, cut into pieces
5
4 sprigs of parsley
6
1 kg of fish fillet, cut into pieces (any white fish)
7
2 eggs
8
Salt and pepper to taste
9
For the sauce
10
2 cups of fresh cream (480 ml)
11
3 tablespoons of lemon juice
12
Salt to taste

Ingredients

1
For the fish cakes
2
2 tablespoons of olive oil
3
1 medium onion, cut into pieces
4
2 medium tomatoes, cut into pieces
5
4 sprigs of parsley
6
1 kg of fish fillet, cut into pieces (any white fish)
7
2 eggs
8
Salt and pepper to taste
9
For the sauce
10
2 cups of fresh cream (480 ml)
11
3 tablespoons of lemon juice
12
Salt to taste

Directions

1
Prepare the fish cakes: the night before, in a pan with olive oil, sauté the onion, tomato, parsley, salt, and pepper
2
Cook for 1 minute
3
Add the fish, cover, and cook for 10 minutes or until it's flaky
4
Remove from heat and process in a food processor
5
Check the seasoning, place in a bowl, let cool, cover, and refrigerate for at least 24 hours
6
On the day of serving, remove the fish mixture from the refrigerator, add eggs, and mix well
7
Grease 10 fish cake molds with olive oil and fill with the fish mixture
8
Place the molds in a hot water bath and bake in a preheated oven at 200°C for 30 minutes or until a toothpick comes out clean
9
Remove the fish cakes from the water bath
10
Prepare the sauce: mix the cream with lemon juice and salt
11
Dish out the fish cakes and serve hot or at room temperature with the cold sauce on the side
12
292 calories per serving