Pike patties with yoghurt sauce, also for an air fryer

I often make fresh pike Garda-style, on the blog. Here are delicious patties with yoghurt sauce, or spicy tomato sauce. Freeze if wanted. Cod, hake, perch or whitefish work too.

INGREDIENTS

1 PIKE (yielding 700 g prepared fish)

FISH STOCK

1 CARROT

1 CELERY STALK

1 ONION

1/2 LEMON

2/3 PARSLEY STALKS

150 ml WHITE WINE

100 ml WHITE VINEGAR

3/4 PEPPERCORNS

20 g SALT

1 BAY LEAF

3 LITRES OF WATER

I boil all stock ingredients in a large pot for 10 minutes, as for Garda-style pike.

I add pike and simmer covered for 15 minutes.

I switch off and cool in stock, then patiently remove skin and all fine, forked bones.

INGREDIENTS FOR 14 PATTIES

700 g PIKE FLESH

30 g GRATED GRANA

2 EGGS

100 g STALE OR TOAST BREAD

1 GARLIC CLOVE

3 TABLESPOONS OF PARSLEY

GRATED ZEST OF 1 LEMON

MILK AS NEEDED

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

COATING

BREADCRUMBS

GROUND CORNFLAKES

I blend ingredients, adding milk gradually for moist but not loose dough.

I add lemon zest.

I work by hand in a bowl to judge consistency.

I made 14 patties of about 80 g; smaller ones suit drinks.

I brush with oil and press into equal breadcrumbs and cornflakes.

I air-fry, or bake or fry in groundnut oil. The original gives 200 degrees for 20 minutes, turning halfway.

Perfectly golden and crisp outside, soft inside.

YOGHURT SAUCE

I mix 2 drained pots of plain yoghurt, or Greek yoghurt, with 3 tablespoons of oil, chopped garlic, 2 tablespoons of lemon juice, salt, pepper and chives. A lovely fresh accompaniment.