Fishcake with wasabi puree

What could be easier than a cutlet with mashed potatoes? But we made the cutlet from minced fish, choosing salmon and cod, and added wasabi to the potatoes. It turned out to be a very unbalanced combination: juicy fragrant cutlet and spicy mashed potatoes.

Ingredients

• shallots - 150 g
• vegetable oil for frying
• salmon fillet - 300 g
• cod fillet - 250 g
• butter - 150 g
• aromatic sunflower oil - 40 g
• salt, freshly ground black pepper
• balsamic for decoration
• For mashed potatoes:
• wasabi
• 8 medium tubers
• 200-250 ml of boiling milk
• 25-30 g butter

Directions

1. Chop the onion and fry in vegetable oil until golden brown. Skip the fish through a meat grinder and make minced meat. Cut the butter into cubes, add to the minced meat. Season with salt and pepper.
2. Form cutlets. Grease with fragrant oil and fry in a pan until tender.
3. For wasabi puree: Boil potatoes until tender. Do not salt! Crush potatoes with a crush, add butter. Crush again until smooth. Pour over boiling milk, beat with a fork. Salt. Combine mashed potatoes with wasabi: for 110 g mashed potatoes, you need 7 g of wasabi (this is for 1 serving). Mix well.