The beauty of smoked fish is that a little can go a long way and fish cakes are equally at home as a cosy meal or accompanied by salad leaves as an elegant starter.
Recipe provided by Fiona at Recipes2share.com
- Serves 4
- Cooking Time 5 mins
- Preparation Time 10 mins
- 350ml of Milk
- 2 Bay Leaves, Fresh if Possible
- 200g of Smoked Fish Such as Haddock
- 1 Large Potato, Mashed (about 350g)
- A Small Knob of Butter
- 1 Spring Onion, Finely Chopped
- A Pinch of Freshly Ground Black Pepper
- A Little Flour for Coating
- 1 Egg, Beaten
- Oil for Frying
- 25g Butter
- 25g Plain Flour
- A Bunch of Fresh Chives
1. Pour the milk into a large saucepan with the bay leaves and bring to a simmer. Lay the fish, skin side up, in the milk and continue to simmer for a further 3 minutes then turn off the heat and allow to cool.
2. Prepare the mashed potato: For this small quantity, microwave on High for about 7 minutes or until the potato is cooked and tender then allow it to cool after which the skin will peel away easily. Place into a mixing bowl along with a knob of butter, gently mashing with a fork.
3. Reserving the milk, gently flake the fish away from the skin with the point of a sharp knife. Add the fish to the potato along with the chopped spring onion (still using a fork), mashing and mixing well.
4. With damp hands to prevent the mixture sticking, divide into 8 equal portions and roll into balls in the palms of your hands then gently flatten and shape into 'cakes'. Chill for at least an hour or even overnight.
5. Dust each cake with a little flour, coat in beaten egg and then roll in breadcrumbs until completely coated.
6. Chive Sauce: Melt the butter in a small saucepan, continually whisking add the flour and cook for a couple of minutes to produce a roux. Remove the bay leaves from the milk then gradually pour into the hot roux, allowing the mixture to thicken slightly between each addition. Bring to a final simmer after which finely snip the chives directly into the sauce.
7. Heat a little oil in a frying pan then saute the fishcakes for 3 or 4 minutes on each side until golden and crispy.
Serve immediately or drain on absorbent paper then re-heat in a moderate oven (180 degrees C) for about 12 minutes until piping hot.
Recipe provided by Fiona