Italian-style fish cakes, known as “sformato,” are impossible to resist! These golden, aromatic spheres, dusted with powdered sugar, will have you reaching for one more… and another! The preparation is quick and straightforward, but be cautious when frying them in hot oil. By the way, you can gauge the oil temperature without a thermometer: dip a wooden stick into it, and if tiny bubbles form around it, your frying oil is ready. Serve these Italian-style fish cakes immediately—they’re especially delightful when warm!
Nutritional Information (Per Serving)
Calories: 305.78 kcal
Servings: 4
Cooking Time: 30 minutes
Ingredients (for 4 servings)
- Fish Filling: 600g (1.3 lbs)
- Egg: 1
- White Bread: 250g (8.8 oz)
- 12% Fat Cream: 200ml (6.8 fl oz)
- 35% Fat Cream: 150ml (5.1 fl oz)
- Egg Yolks: 4
- Tarragon Leaves: 4-5
- Handful of Pine Nuts
- Salt: To taste
Instructions
Remove the crust from the bread loaf and soak the soft part in low-fat cream. Finely chop the tarragon leaves. In a large bowl, combine the fish filling, egg, tarragon, and soaked bread. Mix thoroughly. Season with salt and pepper to taste.
Grease four individual ramekins with butter. Divide the mixture among the ramekins. Make a small well on top of each and add an egg yolk.
Cover the yolks with the remaining fish mixture. Preheat the oven to 200°C (392°F). Place the ramekins in the oven and bake for 20 minutes.
Whip the high-fat cream until thick. Remove the cooked sformato from the ramekins and place on a plate. Top each with 1–2 tablespoons of whipped cream and sprinkle with pine nuts.
Useful Tip
Cover the plate of freshly baked Italian-style fish cakes with a large bowl to keep them warm until serving.
By the Way
When sifting flour for classic milk pancakes, hold the sieve higher over the bowl. This allows better aeration, resulting in smoother batter.
