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Ingredients
- 4 fillets firm white fish skinless and boneless, about 720g
- 25 g dill chopped
- 15 g mint leaves chopped
- 10 g tarragon chopped
- 25 g ginger peeled and finely grated
- Zest of 1 lemon grated
- 3 small garlic cloves crushed
- 1 tsp ground cumin
- tsp ½ground turmeric
- 2 Eggs
- 30 g breadcrumbs
- 8 mild long green peppers
- 2 tsp sunflower oil
- Salt and black pepper
For the relish
- 300 g cooked beetroot finely grated
- 50 g soured cream
- tsp ¼ground cumin
- 1 tbsp white wine vinegar
- tsp ¾caster sugar
- 25 g horseradish freshly grated
- 2 tbsp olive oil
- Salt and black pepper
Ingredients
For the relish
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Instructions
- Start with the relish. Place the beetroot in a colander for 30 minutes to let some of the juice drain or gently squeeze out some with your hands (gloves recommended).
- Transfer to a bowl and add all the remaining ingredients, along with ½ tsp of salt and some black pepper. Mix well, taste to adjust the seasoning and set aside.
- Preheat the oven to 200C. Slice the fish very finely then chop into tiny dice – just 1–2mm. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ tsp of salt and some black pepper. Mix well, separate the mixture into 12 golf-ball size pieces and form into round patties.
- Place a heavy ovenproof iron or chargrill pan on a high heat. When the pan is very hot, add the peppers and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Remove from the pan and set aside.
- Wipe the pan clean and add the sunflower oil. Sear the fishcakes for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the fishcakes are cooked through. Place 3 fishcakes on each plate, along with 2 peppers. Spoon the beetroot relish alongside and serve at once.
