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Preparation: 20 min.
Cooking: 20 min.
Equipment: frying pan,
serving dish
Ingredients
(serves 4)
• 450g (1 lb) fillet of cod
• 50g white wine court
bouillon
• 40g (2 oz) stoned black
olives
• 2 eggs
• 3 tbsp plain flour
• 1 onion
• 1 lemon
• Salt and pepper
• 2 tbsp oil
Cod Fishcakes with a Tomato
& Olive Coulis
Dissolve the contents of the court bouillon sachet as per
instructions on pack. Bring to the boil, add the fish and
simmer for 10 minutes. Drain.
Squeeze the lemon.
Chop the onion and olives using the main blade.
Skin the fish and place it in the main bowl. Chop finely.
Add the eggs, lemon juice and one tablespoon of flour.
Blend thoroughly.
To shape the fishcakes, take the equivalent of 2 tablespoons
of the mixture and roll in the remaining flour and flatten to
obtain an even, rounded shape.
Heat the oil in a frying pan and fry the fishcakes for 10
minutes, turning them over halfway through.
Serve on a warmed dish with hot tomato sauce (see p. 45).
MAIN COURSES
33
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