Fish Cakes with Piquant Tomato Sauce
|Potatoes||1 Pound, diced (450 Gram)|
|Haddock fillet||8 Ounce (225 Gram)|
|Trout fillet||8 Ounce (225 Gram)|
|Fish stock||15 Fluid Ounce (425 Milliliter /1 3/4 Cups)|
|Low fat fromage frais||2 Tablespoon (Unsweetened Yogurt)|
|Snipped chives||4 Tablespoon|
|White breadcrumbs||2 3⁄4 Ounce (75 Gram)|
|Sunflower oil||1 Tablespoon|
|Freshly snipped chives||2 (To Garnish)|
|Lemon wedges||4 (To Serve)|
|Salad leaves||4 (To Serve)|
|Passata||7 Fluid Ounce (200 Milliliter / 3/4 Cup, Sieved Tomatoes)|
|Dry white wine||4 Tablespoon|
|Low fat natural unsweetened yogurt||4 Tablespoon|
|Chili powder||To Taste (Piquant Tomato Sauce:)|
1. Place the potatoes in a pan and cover with water. Bring to the boil and cook for 10 minutes until tender. Drain and mash.
2. Place the fish in a pan with the bay leaf and stock. Bring to the boil and simmer for 7-8 minutes. Remove the fish and flake the flesh away from the skin.
3. Mix the fish with the potato, fromage frais (yogurt), chives and seasoning. Cool, then cover and chill for 1 hour.
4. Sprinkle the breadcrumbs on to a plate. Divide the fish mixture into 8 and form each portion into a patty, about 7.5 cm/3 inches in diameter. Press each fish cake into the breadcrumbs.
5. Brush a frying pan (skillet) with oil and fry the fish cakes for 6 minutes. Turn the fish cakes over and cook for a further 5-6 minutes until golden. Drain on kitchen paper and keep warm.
6. To make the sauce, heat the passata (sieved tomatoes) and wine. Season, remove from the heat and stir in the yogurt. Return to the heat, sprinkle with chilli powder and serve with the fish cakes.