Step 1: Preparing the Fishcakes
- Cook the Fish and Potato:
- Boil the diced potato in salted water until tender, about 10-15 minutes. Drain and set aside.
- Meanwhile, steam or poach the fish fillets until they are cooked through and easily flake with a fork, about 5-7 minutes. Let them cool slightly.
- Combine Ingredients:
- In a large mixing bowl, mash the cooked potato until smooth.
- Flake the fish into the bowl with the mashed potato, ensuring there are no large chunks.
- Add the finely chopped onion, minced garlic, fresh herbs (parsley, dill, chives), and lemon zest. Mix until well combined.
- Form the Fishcakes:
- Add the beaten egg to the mixture and season with salt and freshly ground black pepper.
- Gradually add the breadcrumbs until the mixture holds together but is not too dry.
- Form the mixture into small patties, about 2-3 inches in diameter.
- Chill the Patties:
- Place the fishcakes on a plate and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during cooking.
Step 2: Making the Creamy Parsley Emulsion
- Blend the Ingredients:
- In a food processor or blender, combine the fresh parsley, mayonnaise, Greek yogurt, lemon juice, and minced garlic.
- Blend until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Transfer the emulsion to a bowl and refrigerate until ready to use.
Step 3: Cooking the Fishcakes
- Pan-Fry the Fishcakes:
- Heat a generous amount of olive oil in a large skillet over medium heat.
- Once the oil is hot, add the fishcakes in batches, ensuring they do not crowd the pan.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
Step 4: Serving the Dish
- Plate the Fishcakes:
- Arrange the hot, crispy fishcakes on a serving platter.
- Serve alongside a small bowl of the creamy parsley emulsion.
- Garnish with extra fresh herbs and lemon wedges, if desired.
Pro Tips for Perfect Fishcakes
- Fresh Herbs: Use the freshest herbs possible for the best flavor. The combination of parsley, dill, and chives adds a vibrant and aromatic touch to the fishcakes.
- Chilling: Don’t skip the chilling step. It helps the fishcakes firm up, making them easier to handle and cook.
- Even Cooking: Make sure the oil is hot enough before adding the fishcakes to the skillet to achieve a crispy exterior without overcooking the inside.
A Memorable Culinary Experience
These Herb-Infused Fishcakes with Creamy Parsley Emulsion are more than just a meal—they are an experience. Perfect for a sophisticated dinner party or a cozy family dinner, they are sure to impress with their delightful flavors and elegant presentation. Pair them with a crisp white wine or a light, refreshing salad to complete the meal.
We hope you enjoy making and sharing this exquisite dish. Bon appétit!