Servings: people
Fish Cakes of Flounder
I love fish, and it's great to take advantage of the different varieties when they're in season. It's a wonderful way to add something new to the home menu so you don't get completely tired of the usual 10-20 dishes we typically rotate between!
Ingredients
Fish Meatballs
- 400 gram Flounder Fillet
- 1 pcs. Onion
- 1 pcs. Egg
- 16 gram Potato Flour
- Salt and Pepper freshly ground
- Butter for frying
Curry Sauce
- 28 gram Butter
- 6 gram Curry
- 16 gram Wheat Flour
- 400 gram Milk
- 50 gram Cream optional
Instructions
- Put all ingredients into your mixer and blend everything together into a uniform mixture.
- Shape the mixture into cakes using a tablespoon.
- Heat your frying pan and add the butter when it's hot. My cakes didn't quite get the sear I wanted, which could have been solved with a hotter pan: If you add a bit of oil to the butter, it will raise the temperature, so I recommend you try that. You can of course also use ghee, which my husband is a big proponent of.
- Place the cakes in the very hot butter and let them fry for a few minutes on each side. If you place the cakes one by one in a spiral towards the center, you'll know exactly which cakes to turn first.
Curry Sauce
- Melt the butter over medium heat in a pot and add curry. Let the curry "sizzle" in the butter. This enhances the curry flavor.
- Add flour and stir well.
- Then add milk and stir well again.
- Let it simmer for a few minutes and optionally add cream.
- Season with salt and pepper to taste.