Serves 4
4 potatoes, medium ( russets, or Yukon Gold)
1 pound of mixed fish fillets, such as Cod, Halibut, Salmon, or Turbot skinned
2 T fresh tarragon, chopped
grated rind of 1 lemon
2 T heavy cream
1 T ap flour
1 egg beaten
2 1/2 c bread crumbs
1/4 cup Avocado or vegetable oil for frying
salt and pepper to taste
Serve with a little green salad and lemon wedges.
Cook potatoes in salted water for about 20 minutes, drain and mash with potato masher until smooth.
Put fish in skillet and just cover with water. Place over medium heat and brin to a boil, reduce to medium and cook 5 minutes.
Remove fish, drain, and when cool enough to handle flake into large chunks making sure there are no bones.
Mix the potatoes with the fish , tarragon, lemon rind and cream, season with salt and pepper and shape into four large patties, or 8 smaller ones.
Dust patties with flour and dip them into beaten egg. Coat with bread crumbs. Place on baking sheet and let them chill for at least 30 minutes.
Heat oil and cook patties over medium heat for 5 minutes on each side. turning them carefully using a spatula .
Serve with green salad, and lemon wedges for squeezing over the fish cakes.
