Sturgeon Fishcake with Tartar Sauce

Preparation (h4)

1. Mix the mayonnaise, a tablespoon of capers, a teaspoon of Dijon Mustard and a teaspoon of finely minced parsley. Set aside.
2. Place 500g of ground sturgeon on a frying pan with two laurel leaves. Then pour 150ml of milk and 150ml of sturgeon fumet.
3. Cover and bring to boil. Then, reduce heat to low for 4 minutes. Remove from heat and leave covered to stand for 10 minutes for the fish to slowly finish cooking.
4. Meanwhile, peel and chop the potatoes in even pieces. Put them in a pan and add boiling water to cover them. Add a pinch of salt, bring to boil, and simmer on low heat for 10 minutes until tender, but not broken.
5. Remove the fish from the milk using a slotted spoon and place it on a dish to cool. Drain the potatoes with a strainer and let stand for 1-2 minutes.
6. Place the potatoes on a hot frying pan over low fire (as low as possible) and let them dry for 1 minute while mashing them with a fork and stirring to prevent sticking. The result should be a soft, dry, and spongy purée.
7. Remove from fire and add the seasoning.
8. Season with salt and pepper, checking and adjusting to taste until the right flavour is achieved.
9. Mix the ground fish with the seasoned mashed potatoes.
10. Leave aside to cool.
11. Beat the eggs on a large plate and lightly sprinkle flour over a table. Spread panko over a baking sheet. Divide the fishcake mixture into 6 units of 100g.
12. Dust your hands with flour and, over the flour-sprinkled table, gently give shape to the 6 fishcakes of 2,5 cm thick. Place the fishcakes, one by one, on the beaten eggs and brush the upper part with the eggs until the fishcakes are completely covered.
13. Place the fishcakes over the panko patting them on the upper part and on its sides so that they are completely covered. Move them to a plate. Cover and leave for 30 minutes to cool.
14. Heat 3-4 tablespoons of vegetable or sunflower oil on a large frying pan. To test the oil, use a bit of dry breadcrumbs. If it immediately sizzles and achieves a golden colour, the oil is ready for use.
15. Fry the fishcakes over medium heat for 5 minutes per side, or until they are crispy and golden. Serve with tartar sauce, lemon slices to squeeze and salad.