Amberjack fishcakes with boiled greens

By Yannis Bourodimos

Amberjack

Fried fish

4 portions

INGREDIENTS

For the fishcakes

150gr of whole milk
150gr of water
2 bay leaves
2cm-thick lemon peel
500gr Fish From Greece Amberjack fillets
350gr potatoes, peeled and diced in 1-2cm cubes
3 tablespoons of chopped parsley
1 tablespoon of mayonnaise
Zest from half a lemon
1 egg
Flour
100gr of rusk
Some olive oil for cooking
Lemon slices for serving

For the greens

1 kilo of prewashed greens
Olive oil
Lemon juice
Salt and pepper

Amberjack

Fried fish

EXECUTION

In a pan or a wide pot, we add milk, water, the bay leaves and lemon peel. We add the fish and set it over medium heat.
Once the fish starts cooking, we cover our pot with a lid, set the heat on its lowest setting and let the fish boil for a strict 4 minutes.
We remove the pot from the fire, and leave it covered with the lid, on the side, for another 10 minutes, so the fish may finish cooking.

In the meantime, we put our potatoes inside a pot filled with cold water and salt. We bring them to a boil over medium heat. We cook them for 10 minutes, strain them, and leave them on the side for a couple of minutes to dry off. Then, we bring the pot back onto the fire with the potatoes inside, and mix them with a wooden ladle or fork so they lose more of their moisture.

We break them up with the ladle or fork, mixing them so they turn into a sort of purée or mash, with potato lumps.
We add parsley, mayo and lemon zest into the pot, and mix. We add salt and pepper if needed.
We remove the mashed potatoes from the pot and place them in a bowl.

We get our fish out of the other pot with a skimmer, and leave it out to bring it to room temperature. We break it off into large chunks and add it to the mash. We mix gently.

We beat our egg in a bowl. In another bowl, we add the flour, and in a third one, our rusk.

We divide the mixture with the fish and potatoes into four equal parts. We take out a palmful and place it inside the bowl with the flour, starting to form 2cm-thick fishcakes. Carefully, we pass it through the beaten egg and sprinkle it later with crumbled rusk over its top and sides.
We place the fishcakes on a plate and cover them with a plastic membrane. We leave them in the fridge for one hour.

In the meantime, we bring our greens to a boil in salted water, and then leave them on the side to get back to room temperature. We strain them and pour some olive oil, lemon juice and salt.

We sprinkle some olive oil in a pan. We pan-fry our fishcakes and leave them to dry on some paper towels. We serve the dish with a side of greens and some lemon slices.

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