Yellowtail Flounder Fish Cakes with Creamy Potato Salad and Citrus Carrot Medley
Ingredients
Portions
4
Units
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Fish Cakes
6
yellowtail flounder fillets
100
ml
cream
2
tbs
flour
1
shallot
salt and pepper
Potato Salad
5
boiled potatoes
100
ml
sour cream
100
ml
mayonnaise
1
red onion
1
tbs
dijon mustard
dill
lemon juice
Citrus Carrot Salad
lemon juice
No items found.
No items found.
No items found.
Fish Cakes
6
yellowtail flounder fillets
yellowtail flounder fillets
100
ml
cream
0.35
cup
cream
2
tbs
flour
flour
1
shallot
shallot
salt and pepper
salt and pepper
Potato Salad
5
boiled potatoes
boiled potatoes
100
ml
sour cream
0.35
cup
sour cream
100
ml
mayonnaise
0.35
cup
mayonnaise
1
red onion
red onion
1
tbs
dijon mustard
dijon mustard
dill
dill
lemon juice
lemon juice
Citrus Carrot Salad
lemon juice
lemon juice
No items found.
Directions
Fish Cakes
- Put the raw fish and cream in a food processor and process until smooth
- Finely chop shallots and mix them into the fish together with the flour and salt and pepper.
- Shape the mixture into fishcakes.
- In a pan, heat butter and fry the fish cakes until they are golden brown on both sides.
Potato Salad
- In a large bowl, combine the diced boiled potatoes, sour cream, mayonnaise finely sliced red onion, and mustard.
- Mix in the chopped dill for added flavor.
- Drizzle the potato salad with lemon juice to brighten the taste.
- Toss the ingredients together until well combined.
- Serve the chilled potato salad as a refreshing side dish.
Citrus Carrot Salad
- Julienne the carrots into thin strips.
- Add segmented orange pieces to the julienned carrots.
- Squeeze fresh lemon juice over the salad for a citrusy kick.
- Toss the salad gently to combine all the ingredients.
- Serve the Citrus Carrot Salad as a zesty and vibrant side dish.
Enjoy your delightful meal with Fish Cakes, Potato Salad, and Citrus Carrot Salad!
