Use of leftovers: Fish cakes made from cooked fish

Use of leftovers: Fish cakes made from cooked fish

February 12th, 2023 | main dishes

Cooking with leftovers is not only sustainable, but also a creative way to conjure up delicious dishes. This easy recipe turns cooked fish into deliciously juicy fish cakes while creating a whole new dish from leftovers.

Use of leftovers: Fish cakes made from cooked fish

Fish cakes are a must on the coast. They are omnipresent: whether pure with potato salad or in a fish sandwich. And they have always been popular for using up leftovers. No matter what the name of the good old fishcake is in the world – whether croquetas, fish cake or gateau au poisson – I think this recipe is the best thing to make with leftovers.

You can use any fish leftovers for these fish cakes – whether grilled, fried, steamed or from the oven: whether cod, salmon or redfish, whether coalfish, sea bream or haddock… The finer the fish, the finer the meatball.

A fresh cucumber salad and boiled potatoes go well with this, but the fish cake also cuts a fine figure as a fish roll with tartar sauce, lettuce, tomato and onion.

Fish Cake

(makes 8 fish cakes)

4 TS barley barley

simmer in lightly salted water for 10 minutes, put in a colander, leave to cool

500g cooked fish, skinless and boneless

cut into 0.5 cm cubes and place in a bowl

1 large shallot, finely diced

2 TS butter

sauté the shallots in butter and add to the fish

1 TS carrots, very finely diced

1 TS parsley root, very finely diced

1 TS leek, very finely diced

1 TS celery, very finely diced

add vegetables to the fish

2 slices of toast, finely diced

2 ts dill, chopped

add to the fish along with the cooked barley

2 eggs

Salt

black pepper from the mill

nutmeg, grated

1 splash of lemon juice

1 level ts mustard

whisk the eggs with all spices, add it to the fish and knead everything thoroughly

wet your hands with cold water and shape into 8 fish cakes

2 - 3 TS ghee (clarified butter)

fry the fish cakes in hot ghee until golden brown

With such a magnificent specimen of a turbot, there can sometimes be something left over - good that there is such a fine use of leftovers!

Print Post

Leave me a message

Leave a Reply Cancel reply

Facade in Weisenheim am Berg, Palatinate

May 29th, 2019 | Landgänge

The Palatinate: pure pleasure – Part 1

A model railway idyll, pretty half-timbered houses like a string of pearls, vineyards as far as the eye can see, here and there a castle, a climate like velvet and silk, culinary delicacies from hearty regional cuisine to fine dining, excellent wines and hospitality that is unparalleled… That‘s the Palatinate. We were there again.