For the fish cakes, you'll need:
2 tablespoons of olive oil
1 medium onion, cut into small pieces
2 medium tomatoes, cut into small pieces
4 sprigs of parsley
1 kilogram of fish fillets (cod, haddock or redfish), cut into small pieces
2 eggs
Salt and black pepper to taste
For the sauce:
2 cups of fresh cream (480 ml)
3 tablespoons of lemon juice
Salt to taste
For the fish cakes, you'll need:
2 tablespoons of olive oil
1 medium onion, cut into small pieces
2 medium tomatoes, cut into small pieces
4 sprigs of parsley
1 kilogram of fish fillets (cod, haddock or redfish), cut into small pieces
2 eggs
Salt and black pepper to taste
For the sauce:
2 cups of fresh cream (480 ml)
3 tablespoons of lemon juice
Salt to taste
Prepare the fish cakes: the night before, in a pan with olive oil, sauté the onion, tomato, parsley, salt, and pepper
Simmer for 1 minute
Add the fish, cover, and cook for 10 minutes or until it's tender
Remove from heat and process in a food processor
Check the seasoning, place in a bowl, let cool, cover, and refrigerate for at least 24 hours
On the day of serving, remove the fish cake mixture from the refrigerator, mix with eggs, and combine well
Grease 10 shallow molds with olive oil, each about 7 cm in diameter
Fill with the fish cake mixture
Place the molds in a warm water bath and bake in a preheated oven at 200°C for 30 minutes or until a toothpick inserted comes out clean
Remove the fish cakes from the baking dish
Prepare the sauce: mix the cream with lemon juice and salt
Unmold the fish cakes and serve hot or at room temperature with the cold sauce on the side
292 calories per serving
