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1 - 2 Fish Cakes Per Person

FISH CAKES

With choice of sauce (tartare, tomato or parsley)

INGREDIENTS

     +    
FISH CAKES

Use whatever fish you have (All fish is to be skinned & washed, then dried & cut into large chunks)

200g Piece of cod or farmed seabass fillet
300g Pieces of salmon fillet
150g cooked prawns / also can add smoked salmon
Season the fish, then poach the fish all separately in the milk below until just cooked, then drain on a wire rack to cool.
½ onion finely diced
3 cloves of garlic, finely chopped
Micro-planed zest of 1 lemon
600g baked crushed potato from 1kg of Baked potato
1 tbsp chopped capers, washed drained dried well and coarsely chopped
1 tbsp chopped parsley
50g Butter
2 bay leaf
Small amount of picked thyme leaf
½ tsp of Salt + 10 turns of milled pepper

     +    
INFUSED MILK

2 bay leaves
500ml milk (keep this for a parsley sauce after)
2 bashed garlic cloves
Two strips of lemon peel
Take this milk to no more than 65c to gently poach the fish fillets gently one at a time, then drain to cool.

     +    
TARTARE SAUCE

2 egg yolks
12 turns of milled black pepper
Large pinch of salt
1 tsp of English mustard
Good squeeze of lemon juice
1tbsp of white wine vinegar
400ml vegetable oil
1 tbsp of chopped capers
2 finely chopped shallots

     +    
TOMATO SAUCE

500g of chopped tomatoes or tinned
1 onion peeled and finely chopped
6 cloves of garlic finely chopped
15g caster sugar
8g sea salt
2g crushed black pepper
50ml olive oil
6g fresh thyme leaf
3 bay
250ml white wine
30g Tomato Paste

     +    
PARSLEY MUSTARD SAUCE

35g butter
40g flour
finely chopped shallots
2 garlic cloves grated with a micro-plane
2 bay leaves
Glass white wine
500ml poaching milk
50ml Double cream
15g Dijon mustard
6g Salt
2g finely crushed black pepper
Chiffonade flat leaf parsley

Method

     +    
FISH CAKES

Place the butter into a pan on a low medium heat. Once the butter has melted then add the onion, salt, bay, garlic and thyme and cover with a lid. Sweat until just soft, this will take approx. 3-5 mins and stir every so often, cooking with no colour, drain and leave to cool. Place this into a bowl with the potato and mix lightly, adding the capers, egg and parsley. Mix in the fish lightly and season. Mould with your hands with flour into balls and then flatten into fish cake shapes and place in the fridge to set for an hour.

     +    
HARD BOILED EGGS

2 Eggs (eggs cooked for 9 mins at a simmer in the salted water)

Hard boiled egg, yolk and white separated, then chopped finely. Refresh instantly in iced water leaving for 15 mins to cool. These are then grated on the large grater.

     +    
PANE

Using floured hands and a palette knife, roll the cakes neatly into shape by tapping them till smooth on a floured surface, place into the fridge for an hour to set up. Place one at a time into the egg wash and then lifting them out one by one place into the crumbs and re-roll again in your hands. Place onto a clean tray and repeat the process again with just egg wash and crumb but don’t re-roll as you want to keep the outside

     +    
TO COOK

Deep fried at 180c till golden brown and place into the oven for 2-3 mins, season with coarse salt and a little lemon juice.

Share on facebook
Share on twitter
Share on whatsapp
1 - 2 Fish Cakes Per Person

FISH CAKES

With choice of sauce (tartare, tomato or parsley)

INGREDIENTS

   +   
FISH CAKES

Use whatever fish you have (All fish is to be skinned & washed, then dried & cut into large chunks)

200g Piece of cod or farmed seabass fillet
300g Pieces of salmon fillet
150g cooked prawns / also can add smoked salmon
Season the fish, then poach the fish all separately in the milk below until just cooked, then drain on a wire rack to cool.
½ onion finely diced
3 cloves of garlic, finely chopped
Micro-planed zest of 1 lemon
600g baked crushed potato from 1kg of Baked potato
1 tbsp chopped capers, washed drained dried well and coarsely chopped
1 tbsp chopped parsley
50g Butter
2 bay leaf
Small amount of picked thyme leaf
½ tsp of Salt + 10 turns of milled pepper

   +   
INFUSED MILK

2 bay leaves
500ml milk (keep this for a parsley sauce after)
2 bashed garlic cloves
Two strips of lemon peel
Take this milk to no more than 65c to gently poach the fish fillets gently one at a time, then drain to cool.

   +   
TARTARE SAUCE

2 egg yolks
12 turns of milled black pepper
Large pinch of salt
1 tsp of English mustard
Good squeeze of lemon juice
1tbsp of white wine vinegar
400ml vegetable oil
1 tbsp of chopped capers
2 finely chopped shallots

   +   
TOMATO SAUCE

500g of chopped tomatoes or tinned
1 onion peeled and finely chopped
6 cloves of garlic finely chopped
15g caster sugar
8g sea salt
2g crushed black pepper
50ml olive oil
6g fresh thyme leaf
3 bay
250ml white wine
30g Tomato Paste

   +   
PARSLEY MUSTARD SAUCE

35g butter
40g flour
finely chopped shallots
2 garlic cloves grated with a micro-plane
2 bay leaves
Glass white wine
500ml poaching milk
50ml Double cream
15g Dijon mustard
6g Salt
2g finely crushed black pepper
Chiffonade flat leaf parsley

Method

   +   
FISH CAKES

Place the butter into a pan on a low medium heat. Once the butter has melted then add the onion, salt, bay, garlic and thyme and cover with a lid. Sweat until just soft, this will take approx. 3-5 mins and stir every so often, cooking with no colour, drain and leave to cool. Place this into a bowl with the potato and mix lightly, adding the capers, egg and parsley. Mix in the fish lightly and season. Mould with your hands with flour into balls and then flatten into fish cake shapes and place in the fridge to set for an hour.

   +   
HARD BOILED EGGS

2 Eggs (eggs cooked for 9 mins at a simmer in the salted water)

Hard boiled egg, yolk and white separated, then chopped finely. Refresh instantly in iced water leaving for 15 mins to cool. These are then grated on the large grater.

   +   
PANE

Using floured hands and a palette knife, roll the cakes neatly into shape by tapping them till smooth on a floured surface, place into the fridge for an hour to set up. Place one at a time into the egg wash and then lifting them out one by one place into the crumbs and re-roll again in your hands. Place onto a clean tray and repeat the process again with just egg wash and crumb but don’t re-roll as you want to keep the outside

   +   
TO COOK

Deep fried at 180c till golden brown and place into the oven for 2-3 mins, season with coarse salt and a little lemon juice.

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