Fish cakes

serves four

4 sole fillets, skinless, deboned
Salt, pepper
1 egg, whisked
¼ cup (60 ml) vegetable broth, warm
½ cup (125 ml) Cappellari breadcrumbs
½ small red onion, diced
¼ bell pepper, diced (optional)
Olive oil, to drizzle

Preheat oven to 400° F (200° C), drizzle sole fillets with olive oil and bake about 10 minutes
on an oven tray lined with parchment paper.  Season with salt and pepper.

Flake fish in a bowl.
Add egg, vegetable broth and enough Cappellari breadcrumbs to bind and stir together gently
to keep some flake in the fish.
Add red onion and bell pepper, mix lightly, shape into small cakes.

Drizzle fish cakes with olive oil, bake about 10 minutes in a preheated 400° F (200° C) oven on an
oven tray lined with parchment paper.  Turn once when golden brown, season with salt and pepper.

Serve with lemon or tartar sauce.

Tartar Sauce
½ cup (125 ml) mayonnaise, store bought or homemade*
1 tbsp (15 ml) gherkins or cornichons pickles, chopped
1 tsp (5 ml) capers, rinsed and drained, chopped
Zest of ½ a lemon, chopped
1 tsp (5 ml) lemon juice
Salt, pepper

Mix, adjust the seasoning.

*Homemade Mayo
Add 1 whole egg in a blender or food processor.
Mix in ½ cup (125 ml) of olive oil slowly to the egg on low speed, emulsify.
The mayo here will be seasoned with the tartar sauce recipe.


Plate and serve