Herb-Infused Fishcakes with Creamy Parsley Emulsion

Welcome to an exclusive culinary creation that will tantalize your taste buds and leave your guests begging for more. These Herb-Infused Fishcakes with a Creamy Parsley Emulsion are a sophisticated yet approachable dish that combines the delicate flavors of fresh herbs with succulent fish, all complemented by a luscious parsley sauce. Let’s embark on this flavorful journey!


For the Fishcakes:

  • 1 pound (450g) fresh white fish fillets (such as cod, haddock, or tilapia)
  • 1 large potato, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon zest
  • 1 large egg, beaten
  • 1/2 cup breadcrumbs
  • Salt and freshly ground black pepper to taste
  • Olive oil for frying

For the Creamy Parsley Emulsion:

  • 1/2 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste


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