Tuesday, April 30, 2013
Fish cakes with parsley sauce
250 gr salmon
400 gr cod
400 gr smokes haddock
500 gr potatoes diced
750 ml milk
6 spring onions chopped
Zest of an unwaxed lemon
25 gr flour
2 eggs beaten
3-4 table spoon rapeseed oil for light frying
For the sauce
25 gr plain flour
2 handfulls of parsley
Steamed kale to serve
Boil the potatoes until cooked, drain and mash.
Put the fish in a pan with the milk bay leaf and salt and bring to boil. Cover and simmer for 10 minutes.
Take off the fish and strain the milk to a jug to use later for the parsley sauce.
Flake the fish removing the skin and making sure there is no bone left in the fish.
Add the flaked fish into mash along with chopped spring onions and the lemon zest.
Season and mash and mix up everything really well.
Divide your fish cake mixture into 8 and pat into circles about 2 cm thick.
Beat the eggs on a plate, flour in an other plate and the bread crumbs on an other plate.
One by one sit the cakes on flour first until they are all covered in flour.
Then sit them in the beaten egg and brush over the sides and top until it is coated completely.
Sit the cakes in the crumbs on the sides and tops do they are lightly covered.
If you'd like to freeze them you can wrap them in cling film at this stage and freeze.
Put a large frying pan on medium heat and add rapeseed oil.
When the oil is hot, flour your fish cakes, then put them in beaten egg and then add your fish cakes and cook about 3-4 minutes on each side or until crisp and golden.
Put the fried fish cakes on a baking tray lined with baking parchment and bake them in medium oven, gas mark 7 for 10 minutes.
In a medium sized saucepan melt the butter over medium heat. Once butter is melted add flour and stir through until a thick paste forms.
Cook gently for couple of minutes.
Gradually stir in the milk. Add a little and mix and wait until a thick paste forms again, then a little bit and stir until a paste forms and add a little more milk and do so on until all the milk is used.
Bring to boil and simmer for 3-4 minutes.
Add chopped parsley.
Serve the fish cakes with steamed kale and parsley sauce.