Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Lisbon fish cakes
Salting and drying intensifies the flavor of the bacalhau. However, the fish must be soaked for 24 to 48 hours before preparation so that it becomes soft and edible again.
Ingredients for the fish cakes:
| Ingredients (10 servings) | ||
|---|---|---|
| 300 | g | cod fillet (ready to cook) |
| 1 | lemon | |
| 50 | ml | milk |
| 50 | ml | white wine |
| 1/2 | bunch | parsley |
| 50 | g | flour |
| 3 | eggs | |
| 1/2 | teaspoon(s) | baking powder |
| 1 | teaspoon(s) | black pepper |
| sea salt | ||
For deep-frying:
| Ingredients (10 servings) | ||
|---|---|---|
| 500 | ml | frying oil |
| 200 | ml | olive oil |
Preparation of the fish cakes
- Rinse the cod fillet briefly under cold water and pat dry. Squeeze the lemon. Place the lemon juice, milk and white wine in a bowl, mix to make a marinade and marinate the cod in it for approx. 2 hours. The marinade may curdle a little, but this is not a problem.
- Wash the parsley, shake dry, remove the thick stems and finely chop the rest. Remove the cod from the marinade and tear by hand. Remove any bones.
- Crack the eggs into a bowl and whisk vigorously with a whisk. Mix the flour and baking powder, add to the eggs together with the pepper and 1 teaspoon of sea salt and stir until a smooth batter is formed.
Frying the cakes
- Heat the frying oil and olive oil in a pan with high sides. The oil is hot enough when lots of bubbles form on a wooden spoon dipped in it.
- Using a large spoon, add the fish mixture in portions to the hot oil, flatten slightly with the spoon and deep-fry for 2-3 minutes on both sides until golden brown.
- Lift the cod paws out of the fat with a slotted spoon, degrease on kitchen paper and serve immediately. They are also delicious cold.
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