Glorious Food - The Ultimate Experience
Method
Tartar sauce is a popular dipping sauce for fish cakes, and it’s incredibly easy to make at home. To create your own tartar sauce, you’ll need:
Simply chop the pickles, capers, and onion finely, and then mix them with the mayonnaise. Add a squeeze of lemon juice and a pinch of salt to taste.
Your homemade tartar sauce is now ready to be served alongside your delicious fish cakes, and it’s perfect with a wedge of lemon for squeezing and some baby new potatoes.
Lemon and parsley sauce is a light and refreshing option to serve with your fish cakes.
To make this sauce, you’ll need:
Melt the butter in a saucepan and mix in the lemon juice.
Add a pinch of salt to taste, and stir in some finely chopped parsley.
This lemon and parsley sauce is a delightful addition to your fish cake dish, and its citrusy tang will perfectly complement the flavours of your seafood.
If you’re a fan of a robust and flavourful dipping sauce, then garlic sauce is the one for you.
To make this sauce, gather the following ingredients:
Start by combining the sour cream, lemon juice, and finely minced garlic.
Add salt to taste and, for an extra kick, you can also include a spoonful of tomato sauce.
This garlic sauce is a fantastic choice for pairing with your fish cakes, offering a unique and savoury experience for your taste buds.
Enjoy exploring these classic sauce options, and remember to keep experimenting with different ingredients to find the perfect accompaniments for your fish cakes.
A beautiful and simple sauce to prepare at home, a creamy dill sauce is a fantastic accompaniment for fish cakes, especially those made with salmon.
To make it, combine yogurt or sour cream with chopped fresh dill, a touch of lemon juice, and some salt and pepper.
The tangy, herbaceous flavour of the dill sauce pairs wonderfully with the richness of the salmon cakes, refreshing the palate in every bite.
Hollandaise sauce is a classic French sauce made from egg yolks, melted butter, and lemon juice.
This smooth and silky sauce is an excellent choice for those serving fish cakes made from white fish, such as tilapia.
To elevate your hollandaise sauce, consider adding a hint of Dijon mustard or a finely chopped fresh herb, like tarragon.
Drizzle the sauce over the fish cakes, and add a leafy green salad on the side for a perfect meal.
For a rich, indulgent sauce with a depth of flavour, opt for a creamy parmesan sauce.
Melt butter in a saucepan, then whisk in some flour, creating a roux.
Gradually add milk, whisking continuously until the sauce thickens.
Stir in grated parmesan cheese, white wine, and fresh onions or shallots.
This luxurious sauce enhances the taste of any fish cake and can also be served with a side of steamed vegetables.
Creamy mustard sauce is another delightful option to serve with fish cakes.
To prepare this sauce, you’ll need Dijon mustard, whole grain mustard, and mayonnaise.
Combine them in a bowl with some lemon juice, olive oil, and a little bit of honey to balance the tanginess.
This robust sauce works well with both white fish and salmon cakes, providing a tasty contrast of flavours.
A spicy twist on the classic tartar sauce, Cajun cream sauce brings a burst of flavour to fish cakes.
To make this sauce, blend mayonnaise with hot sauce, lemon, Cajun seasoning, and a pinch of garlic salt.
The zingy spices in this sauce complement the succulent fish, adding a burst of excitement to your dish.
Enjoy it with your favourite fish cakes, whether grilled or fried.
Crispy fish cakes pair wonderfully with a refreshing Vietnamese dipping fish sauce, known as Nuoc Cham. Combining salty, sweet, spicy, and tangy elements, this dipping sauce can elevate your dish. To make this sauce, you will need:
Simply whisk all the ingredients together and serve alongside your fish cakes.
For a more umami-rich flavour experience, consider making a miso soy sauce to accompany your fish cakes.
By combining tangy, salty, and sweet flavours, this sauce adds depth and complexity to your dish.
Here’s what you’ll need:
Combine all ingredients in a small saucepan and heat over low heat, stirring until smooth. Remove from heat and allow the sauce to cool before serving.
For a sweet and tangy spin on a classic sauce, try a Hoisin tomato ketchup.
This versatile sauce mixes hoisin’s signature richness with tomato ketchup’s familiarity to create a unique pairing for your fish cakes.
To create this sauce, gather the following ingredients:
To make this sauce, simply whisk all ingredients together until smooth. Taste and adjust the level of sweetness, spiciness, or tanginess to your personal preference.
This vibrant Argentinian sauce brings a fresh and tangy flavour to your dish.
Made with finely chopped parsley, minced garlic, red wine vinegar, and a blend of herbs and spices, this sauce adds a zesty kick that enhances the taste of your fish cakes.
To prepare an authentic chimichurri, you’ll need:
Combine all the ingredients in a bowl, and adjust the spices to your taste preferences.
Another unique sauce combination for your fish cakes is a traditional Spanish romesco Sauce.
This rich and bold sauce is made from roasted red peppers, tomatoes, almonds, and a blend of spices. It’s an excellent choice for adding an earthy and nutty flavour to your fish cakes.
The key ingredients for a Romesco sauce include:
Blend all the ingredients in a food processor until you achieve a smooth consistency.
Serve the romesco sauce alongside your fish cakes for a delicious Mediterranean-inspired meal.
For a rich and velvety touch to your fish cakes, consider a Norwegian Butter Sauce (known as Sandefjordsmør in Norwegian).
This luxurious sauce features melted butter whisked with cream, and it pairs wonderfully with fish cakes. To make a Norwegian Butter Sauce, you will need:
Melt the butter in a saucepan, then whisk in the cream until well combined.
Adjust the seasoning with lemon juice, salt, and white pepper to your liking.
You can also add chopped fresh dill or parsley for additional flavour. Pour the Norwegian Butter Sauce over your fish cakes and savour the comforting blend of flavours.
