Fishcakes with Tarragon

fishcakes with tarragon

Fishcakes with Tarragon

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  • 2 tbsp clarified butter
  • 8 fish cakes ready made
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • grated rind of 1/2 lemon
  • 2 tsp lemon juice
  • 1/4 pint sun flower oil
  • salt
  • pepper
  • 1/4 bunch tarragon


  • Melt the clarified butter in a frying pan and fry the fishcakes for approximately 8 minutes. In the meantime, transfer the egg yolks, mustard and grated lemon rind to a bowl and mix together.
  • Add the oil drop by drop, whisking fiercely the whole time until the mixture begins to thicken. Finally, season with salt and pepper.
  • Wash, dry and finely chop the tarragon and add to the mayonnaise.
  • Arrange the fishcakes on plates. Serve with the mayonnaise. An ideal accompaniment are fried potatoes.
Ingredients Fish & Seafood
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