Tartare Sauce & Fish Cakes

 I was very kindly sent a jar of English Provinder Tartare sauce (funky and stylish design, no?) a few weeks ago to review and I have to say I was pleasantly surprised. I’m not a huge fan of tartare sauce often finding it a bit bland or too synthetic but nothing like that here. The taste is light and fresh and just melts in your mouth! Tangy with a hint of lemon it bears a striking resemblance to fresh version of the sauce we have had at a rather well-known fish chef in Cornwall.

My husband chucked some more of it the following day into a baby potato salad and it worked there to despite it taking a fair while to convince me to try it! However here is a recommendation and recipe that they suggest as well. We’re planning on trying it out this week and I’ll let you know.

Fish Cakes

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Ingredients:

• 170g haddock fillets, skinned and finely cubed
• 170g smoked cod fillets, skinned and finely cubed
• 340g potatoes, cooked and mashed
• 4 spring onions, finely chopped
• gluten free flour, for dusting
• 6 tbsp English Provender Tartare Sauce plus extra to serve
• 1 egg, beaten
• 125g gluten free breadcrumbs or ground almonds
• 2 tbsp sunflower oil

Method:

In a large bowl mix the fish, potatoes and spring onions together.
Divide the mixture into 12 portions. Dust hands well with flour and shape the portions into flattish cakes.

Place a spoonful of tartare sauce in the middle of 6 of the cakes, top with another cake, shape and mould both halves to form one large fish cake.

Coat the fish cakes in the egg and breadcrumb mixture.

Grill the cakes under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil until browned.

Serve with minted peas and rocket and an additional dollop of tartare sauce.