Mexican Fish Cakes with Veracruz Sauce
Author: Whats4Chow
Recipe type: Seafood
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
- 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
- 1 Large egg
- 1 Jalapeno pepper, deseeded
- 2 Spring onions
- 1 Tbs Ground cumin
- 1 Tsp Salt
- 1 Tsp Ground black pepper
- 60g Butter for frying
For the Sauce
- 3 Tbs Finely chopped garlic chives
- 3 Tbs Finely chopped coriander leaves
- 2 Tsp Demarara sugar
- 2 Tbs Fresh lime juice
- 2 Tbs Creme Fraiche (or cultured sour cream)
- 40g Butter
Instructions
For the Fish Cakes
- Put all of the fish cake ingredients into your food processor and chop them to a paste
- Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
- Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
- Remove the fishcakes from the heat and keep warm
For the Sauce
- Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
- Stir until everything is well combined and the sauce comes to the boil
- Remove from the heat
To finish
- Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve
