serves
8
prep
20 minutes
cook
1:45 hour
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
1:45
hour
difficulty
Mid
level
Ingredients
- grated horseradish, to serve
Stock
- skin and bones from the fish fillets (see below)
- 1 carrot, sliced
- 1 onion, sliced
- 1 leek, sliced
- slice of ginger
- 1–1.25 litres water
Fish patties
- 3 large onions, 2 quartered, 1 sliced
- 6 eggs
- 1 kg mixed fish fillets such as flathead, snapper, dory, salmon or ocean trout
- 60 g almond meal
- 2 tsp sugar
- salt and white pepper
- 2 slices ginger
- 1 carrot, sliced in thin rounds
Instructions
To make the stock, place the ingredients in a saucepan and bring to the boil. Simmer for 40 minutes then strain, discarding the solids.
To make the fish patties, boil the quartered onion with 3 of the eggs for about 15 minutes. Allow to cool, then peel the eggs. Mince the boiled onion and egg in a food processor and place in a large mixing bowl.
Mince the fish in the food processor and add to the minced onion and egg, beating well with a wooden spoon to incorporate.
Add the almond meal and sugar and season with salt and pepper. Add the remaining raw eggs one at a time, beating well (the better the mixing, the lighter the patties; allow 10 minutes of beating in total). If you think the mixture needs softening, add some chilled water. Refrigerate the mixture for 10 minutes to set a little. Form into medium-sized patties.
Lay the sliced onion in the base of a wide saucepan and add the ginger. Place the patties over the onions in a tight layer. Top each pattie with a slice of carrot.
Carefully pour in enough stock to come half- to three-quarters of the way up the patties. Gently bring to a simmer and cook for 40 minutes. Leave the patties to cool in the pan, then lift them into a wide dish. Strain the liquid over the patties, discarding the onion. Cover and chill in the refrigerator; the liquid should set into a light jelly.
Serve the carrot-topped patties and a little of their jelly with grated horseradish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
