Fish cakes:
Mashed Potatoes (4-5 medium white potatoes) add 2 Tsp of garlic powder
800g of fish (Trout, whitefish, pickerel, pike, char)
1 small finely diced white onion
1 green onion
1 Tbsp of garlic powder
1 Tbsp of onion powder
1 Tbsp of fresh dill
Pinch of dill flakes
1 Tsp of ground cayenne pepper or ancho pepper
1 ½ Cups breadcrumbs
2 cloves minced garlic
Bake fish on a pan lined with parchment paper for about 15 minutes or until cooked through. Once cooked, place the fish in a large mixing bowl and separate into tiny segments. The fish should resemble canned tuna at this point. Mix in mashed potatoes and remaining ingredients. If the mixture is too liquidy add more breadcrumbs. It should be solid enough to easily stick together. Form cakes to about the size of your palm and flatten so they cook evenly. It is essential that the cakes are very tightly formed or they won’t maintain their shape in the frying pan. Fry them in vegetable oil of your choice and cook until browned and crispy on each side, about 3-4 minutes per side.
Lemon Dill Béchamel:
½ Cup of butter
½ Cup of flour
1 ½ Cups of milk
splash of dry white wine
½ Cup of fresh dill
1 lemon
salt and pepper
Melt the butter in a medium-sized saucepan on low heat. Add the flour once melted and stir with a wooden spoon until it emits a nutty aroma. Whisk in the milk and turn the heat up to medium. Continue whisking. It should be thickening up around now. If it looks too thick add a splash of milk. Once the béchamel is thick enough to coat the back of a spoon add the fresh dill and squeeze half a lemon into the saucepan. Add some salt and pepper and the white wine. Let simmer and whisk occasionally for another 10 minutes.
Stack three cakes, with hot béchamel sauce in between and on top, garnish with green onions. Goes great with a crisp garden salad. Enjoy!
