1,4 kg. Nutaaq® cod fillets
200 g. Panko breadcrumbs
1,2 kg. potatoes
1 kg. vegetable mix
100 g. mango puree
1 l yogurt
50 ml. Sushi vinegar/Mirin
100 g. sugar
Defrost the Nutaaq® cod and mince it.
Peel, boil and mash the potatoes. Season to taste.
Add some cilantro, breadcrumbs and lemon juice to the minced cod.
Shape the mix into small cakes and leave to cool in the refridgerator.
Mix the mango puree with yogurt and chopped cilantro, season to taste.
Mix the vegetables with the sushi vinegar/mirin and season.
Fry the fish cakes in oil until golden brown.
Plate the vegetables on top of the mashed potatoes and place the fish cakes on top and serve with the mango and yogurt sauce.