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FISH CAKES

For the Tartare Sauce

125 ml mayonnaise

1 rounded T capers, roughly chopped, rinsed and drained if salted

1 rounded t creamed horseradish

1 rounded t Dijon mustard

1 small shallot, very finely chopped

1 T flat leaf parsley, finely chopped

For the Fish Cakes

200g white fish

200g smoked fish

1 bay leaf

100 ml milk

350 g mashing potatoes

1 t finely grated lemon zest

2 T fresh flat leaf parsley, finely chopped

2 T snipped fresh chives

1 egg

Flour, for shaping

100 g fresh white or Panko breadcrumbs

Vegetable oil, for shallow frying

Lemon wedges, to serve

Serves 4

Tartare Sauce:

Mix all the sauce ingredients together and set aside.

Fish Cakes:

Lay the fish and bay leaf in a shallow frying pan and pour over the milk.  Add about a cup of water.  Cover and bring to the boil, then lower heat and simmer for about 4 minutes.  Take off the heat and let stand, covered for 10 minutes, to finish cooking the fish.

Meanwhile, peel and chop the potatoes into even sized chunks.  Place them in a saucepan and just cover with boiling water.  Bring back to the boil and simmer for around 10 minutes or until just tender.

Remove the fish from the milk using a slotted spoon and place on a plate to cool.  Drain the potatoes in a colander then tip them back into the hot pan on the lowest heat and let them dry out for about a minute, mashing them with a fork or potato masher and stirring so they don’t stick.  You should have a light, dry mash.  Take off the heat and stir in 2 T of the sauce until completely mixed in.  Add the lemonm zest, parsley and chives and mix well.  Season well with salt and pepper.  The potato should have a good flavour, so taste and adjust to suit.

Drain off the liquid from the fish, grind some pepper over it then flake into big chunks into the pan of potatoes.  Flake the smoked fish into the potato pan.  Using your hands, gently mix the fish and potato together so they are just mixed.  Put aside to cool.

Beat the egg on a plate and lightly flour a board.  Spread the crumbs on another plate.  Divide the mixture into four.  I weigh the whole mixture, divide the weight by four then weigh out each fish cake to ensure they are the same size.  On the floured board shape into four cakes about 2.5 cm thick.  One by one, sit in the egg and brush over the top and sides so it is completely coated.  Transfer to the crumbs, patting the crumbs onto the side and tops until they are lightly covered.  Transfer to a plate and cover.  Chill for 30 minutes (or up to a day ahead)

Heat the oil in a large frying pan.  It is ready when a piece of the dry breadcrumb sizzles when dropped into it.  Fry the fish cakes over medium heat for about 5 minutes on each side and crisp and golden.  Serve with the rest of the sauce (add some lemon zest to taste if desired),  and the lemon wedges.

P1010235

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  1. Kay
    October 14th, 2010 at 11:54 | #1

    Sounds yum!!! Will have to give tham a go!!!

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