Coarsely grate the cooked beetroot and squeeze out any excess juice. If ever there was a fish cake for a cold evening, this sweet, smoky version is it. It is worth the time it takes to salt the grated courgettes. You could measure my life in fish cakes. Felicity's perfect fishcakes. Try them out! Finely grate the horseradish root into the fish-cake mix, season with black pepper then shape into six small fish cakes. A lighter, more vegetable-heavy version can be made with salmon and courgettes. Not only does it make the mix slightly too damp for easy moulding, but it seems to dull the flavours slightly – cream and salmon might be fine for the rarefied environs of Le Caprice, but I want something snappier in my repertoire. The recipe from Le Caprice, as well as that of gastropub queen Trish Hilferty (who has written an entire book in celebration of the union of fish and potato, Lobster and Chips) calls for potatoes mashed until smooth without butter or milk, and Simon and Lindsay keep things even simpler and crush them with a fork. I served these this week because of an overload of small squashes that came my way, grating them and squeezing out the excess juice first to create a fish cake that was quite open in texture and therefore light and crisp. I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' The smoky flavours and soft textures within seem particularly right for autumn and winter eating. EatSmarter has over 80,000 healthy & delicious recipes online. Once they have formed a crust carefully turn each one over and cook the other side. Peel the potatoes, cut them into large chunks and cook them in boiling, generously salted water until tender. Nigel Slater’s courgette and salmon fish cake recipe. Simon Hopkinson and Lindsay Bareham preface their recipe in The Prawn Cocktail Years by explaining that the "British tradition is with cod, sometimes haddock and, after a salmon with mayonnaise, a 'luxury' version", adding that this is "ironic" given that cod is now "more expensive than (farmed) salmon". Slice the mackerel in half lengthways, removing the skin as you go, then remove the flesh from the bones in large flakes. 5. Lift out with a palette knife, or fish slice, and serve. On the side, try a little sauce of yogurt, flecked with dill and parsley, or a dipping sauce of lemon, orange and lime juice mixed with a little olive oil or perhaps a small bowl of mayonnaise into which you have folded chopped tarragon, capers and a squeeze of lemon juice. Having established that beaten egg trumps melted butter in the firm fishcake stakes, I'm sceptical of the use of double cream and egg yolk in the Prawn Cocktail Years recipe – that, surely, takes the dish into dinner party territory, rather than the Sunday supper at which it properly belongs. Add the mackerel flesh to the potatoes, checking carefully for bones. Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side. Follow Nigel on Twitter @NigelSlater, Above: smoked mackerel fish cakes. I’m sharing my favourite fish cake recipe today – something very Atlantic-Canadian (my roots!). Put into a large pan and cover with cold water. Mackerel, smoked on the bone until its blue-and-silver skin turns a rich burnished gold, makes a fine addition to a fish cake. The Fish Cakes recipe out of our category Shrimp! Squeeze the courgettes in your hand to remove any excess moisture. There are few dishes Nigel loves more than a fish cake – from cod with parsley sauce to prawns and chilli, Last modified on Tue 9 Jul 2019 04.49 EDT. Dame Judi Dench was there, her words muffled by an impossibly thick carpet, but even the presence of M at the next table couldn't distract me from the luxuriously-sized fishcake in a pool of piquant sorrel sauce that was set before my callow teenage self that afternoon. ou could measure my life in fish cakes. One of the beauties of the fishcake is how easy it is to play around with: once you've tailored the basics to your satisfaction, the choice of icing on this particular cake is very much up to you. Fish cake recipes. Turn carefully with a palette knife and let them cook for a further few minutes until golden. Finely grate the horseradish root into the fish-cake mix, season with black pepper then shape into In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as we will see, very flexible things (well, until you try to keep them together in the pan, that is). Home made fish cake - Hot Bar / Korea street food - … I've long been a secret fan of those day-glo curling stones which spend all day drying out under chip shop heat lamps, cheek by jowl with the savs and cheese pies, but I really fell in love with the fish cake when a far worldlier boyfriend whisked me off to lunch at Le Caprice for my 18th birthday. Cook for 10 minutes, then add the ginger, garlic, chilli, cumin and salt and cook for a further 5 minutes. Leave for 30 minutes until some of the juices have drained from them. Set aside in the fridge for 30 minutes. Use your hands to form into four large cakes or six smaller ones. Savoury, crisp and starchy, fishcakes are not a particularly sophisticated pleasure, wherever you eat them, so keep things simple with plain potato, a mix of fish, and a couple of zesty flavourings. Crabis of course the classic across the pond, but the price of crustaceans being what it is here, I'm assuming that you'll pro… Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated. Using a food mixer fitted with a flat beater attachment, beat the potatoes to a smooth fluffy mash with the butter, then add the chopped chives. I have rolled them in breadcrumbs, polenta or salt and pepper-flecked flour and offered them up with sauces of spinach, tomato, parsley or chilli. Drain the potatoes thoroughly and tip into the bowl of a food mixer. - Duration: 6:15. letscookchinesefood com 99,088 views. Fold in the beetroot briefly, mixing just enough to incorporate the beets without making the mixture pink. Stir in the chives, capers and anchovies. Warm the oil and butter in a shallow, nonstick pan then place the fish cakes into the pan and leave them to cook, without moving them, until they have formed a thin golden crust on the underside. Rice is nice – think paella, or, Hugh Fearnley-Whittingstall fishcakes. Coarsely grate the courgettes – ideally the same matchstick thickness as for a celeriac remoulade – place them in a colander set on a plate or dish and add a generous sprinkling of sea salt over the surface of the courgettes. Season lightly, and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. 6:15. Photograph: Felicity Cloake for the Guardian, Angela Nilsen fishcakes. If you don’t, you may find your cakes are too wet and won’t crisp appetisingly in the pan. Photograph: Felicity Cloake for the Guardian. Do not move them during this initial cooking. Such is the essential genius of the recipe, however, that it's quite acceptable to cook some specially – but what kind? They're more like fritters really – crunchy and delicious, but ultimately rather unsatisfactory: even Nigel admits that "despite a side dish of green beans and parsley, they leave us in need of a pudding". Pat the mixture, using lightly floured hands if necessary, into six small cakes then set them aside in the fridge for 30 minutes. The OFM team present the best meat, fish, vegetarian and dessert recipes. The Guardian - Back to home. It’s firm, fatty and widely accessible. Such is the essential genius of the recipe, however, that it's quite acceptable to cook some specially – but what kind? Cut the spring onions into fine slices. In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as we will see, very flexible things (well, until you try to keep them together in the pan, that is). Photograph: Jonathan Lovekin for the Observer. I particularly remember one made from kippers that made a somewhat splendid Sunday breakfast. Angela Nilsen uses cod or haddock in her ultimate fishcakes – and although they're lovely and fluffy I find them ever-so slightly dry in texture after the others: a combination of fish, I conclude, offers the best of all worlds. You will need the beetroot to be fairly dry. Well at this stage I don't know if they are or aren't but a delicious looking recipe from our state/local paper and their feature of 7 recipes in 7 days. Meanwhile, put the fish into a large pan and just cover with water. Peel and slice the potatoes into large pieces, then boil in salted water until tender. Hugh Fearnley-Whittingstall and Nick Fisher use smoked mackerel in the Fish Book, which is a new one on me, although I often include a little smoked haddock in my mix. Put into the fridge for at least half an hour to firm up. ... About 286 results for Observer Food Monthly's 20 best recipes. Heat a frying pan with the butter and oil until the butter begins to foam. But the cakes I like best are those made with smoked fish. The plain mash, dried out in a hot pan before use, is easier to handle, but the chunks in Simon and Lindsay's roughly crushed potatoes mean their fishcakes have by far the most interesting texture. Skip to main content. Over the years there have been old-fashioned cakes of cod with calming parsley sauce; chilli-hot balls of prawn and lemongrass and flat cakes of spiced brown crab. Fishcakes are the perfect example of a marriage of convenience which has become far more than the sum of its leftover parts - they exude a solid charm which belies their eminently thrifty origins. Depending on the variety of the potato, I start testing for doneness after 20 minutes. Are they the best leftover mash can aspire to, or do you have another favourite fish and potato combination up your sleeve? 3. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, cocoa Our 25 Best Hot and Cheesy Dips Got Serious Game Baked Brie Recipes ... Back to Fish Cake Recipes More Fish Cake Recipes. Just as I think I'm whittling down my options, a chance flick through Nigel Slater's Kitchen Diaries yields a potato-less version, which mixes salmon, dill, flour, mustard and egg white together to make "tiny cakes that crisp up in the pan and weigh less heavily on the stomach than the traditional variety". Hong Kong recipe: How to prepare Fish Cake for cooking! Fish cakes are a staple, something you can batch make and freeze for future dinners, so it's always a good idea to have some to hand for quick, tasty meals when you can't be bothered to tackle a whole fish pie recipe.For the fish, you can use cod, smoked haddock, salmon or a mix, just make sure they're sustainably sourced. It has the advantage of coming ready cooked, ready to fold into mashed potato, but although the flavour combination is good, frying an oily fish like mackerel makes the cakes rather greasy, and although I don't season the mix, they're still very salty. 64 ratings 4.7 out of 5 star rating. Times are estimated. Peel the potatoes and cut into evenly sized chunks. 1. Using a little butter and oil, fry the courgettes, together with the chopped spring onions, until soft and golden, then fold into the potato. My fish cake recipe calls for fresh salmon fillets. I was sold – on posh restaurants, cream carpets and, most of all, fishcakes containing actual seafood. Simon and Lindsay coat their fishcakes in flour, rather than the more traditional egg and breadcrumbs, while Nigella uses matzo meal. Bring to a simmer, then gently cook for 3–5 minutes, depending on the size of the fillets, until the skin, if any, pulls off easily, and it's just beginning to flake. 2. 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