Fish

Potato fish cakes with caper goddess sauce

Name: Fish cakes with herb sauce recipe
Yield: 4
Ingredients: 800g desiree potatoes; 400g skinless white fish fillet (such as ling or barramundi), cut into 3 pieces; 40.00 ml each chopped capers; 40.00 ml wholegrain mustard; 2 egg yolks; 62.50 ml finely chopped mixed herbs (we used flat-leaf parsley, dill and chervil); 2 long green shallots, thinly sliced; 50g cornflour; Vegetable oil, to deep-fry; Lemon wedges, to serve; 40.00 ml each mayonnaise; 20.00 ml red wine vinegar; 62.50 ml finely chopped flat-leaf parsley; 40.00 ml finely chopped tarragon; 20.00 ml capers, finely chopped; 1 long green shallot, finely chopped; Pinch dried chilli flakes, to taste; 20.00 ml extra virgin olive oil

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P94 Potato fish cakes with caper goddess sauce

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 09, 2023

These crispy fish cakes with their fluffy centre, dipped in the tangy, herby sauce, will become an instant family favourite – we guarantee it!

800g desiree potatoes
400g skinless white fish fillet (such as ling or barramundi), cut into 3 pieces
2 tbs each chopped capers and cornichons
2 tbs wholegrain mustard
2 egg yolks
1/4 cup finely chopped mixed herbs (we used flat-leaf parsley, dill and chervil)
2 long green shallots, thinly sliced
1/3 cup (50g) cornflour
Vegetable oil, to deep-fry
Lemon wedges, to serve

Caper goddess sauce

2 tbs each mayonnaise
1 tbs red wine vinegar
1/4 cup finely chopped flat-leaf parsley
2 tbs finely chopped tarragon
1 tbs capers, finely chopped
1 long green shallot, finely chopped
Pinch dried chilli flakes, to taste
1 tbs extra virgin olive oil

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Arrange potatoes on tray. Roast for 1 hour 10 minutes or until potatoes are tender when pierced with a skewer. Cut potatoes in half and scoop potato flesh into a large bowl. Reserve skins.
2.

Line a bamboo steamer with baking paper, piercing a few holes through paper with a skewer. Arrange fish in a single layer and steam, covered, over a saucepan of boiling water for 5 minutes or until just cooked. Add to potato. Mix with a large spoon, breaking up potato and fish. Add capers, cornichons, mustard, yolks, herbs and shallot, and season. Finely chop potato skins and add them, too.
3.

Leave mixture to cool for 5 minutes, then, using wet hands, shape 1/4-cup measures into cakes. Chill for 30 minutes.
4.

For the sauce, add mayonnaise, yoghurt and vinegar to a medium bowl and mix to combine. Fold in herbs, capers, shallot and chilli. Season and finish with oil.
5.

Roll fish cakes in cornflour and tap off excess. Heat 5cm oil in a medium saucepan until 170°C (a cube of bread will turn golden in 60 seconds). Deep-fry fish cakes in batches for 6-8 minutes until golden. Drain on paper towel. Serve with caper goddess sauce and lemon wedges.