| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Mashed potato |
| 8 |
oz |
Salmon |
| 7 |
oz |
Cod |
| 7 |
oz |
Haddock |
| 1 |
|
Onion; sweated down in 1oz |
|
|
; butter |
| 3 |
tb |
Parsley |
| 2 |
tb |
Dill |
| 1 |
|
Hard boiled egg; chopped |
| 1 |
|
Raw egg |
| 1 |
tb |
Anchovy essence |
INSTRUCTIONS
Poach the salmon, cod and haddock in milk, an onion and a bay leaf. Place
the mashed potato in a bowl and mix in the cod, haddock and the sweated
onions. Combine the fish and onion with the potato. Next add the anchovy
essence and chopped parsley and dill to the bowl and again mix the
ingredients together with your hands. Season the fish cake mix with salt
and pepper to taste.
Beat the raw egg in a separate bowl, then pour onto the mashed potato mix,
this will bind the ingredients together. Finally, gently fold in the
chopped hard boiled egg and the salmon, which should be small pieces. Now
using your hand, take 4-5oz of mixture and form the round fishcake shape,
then place the cakes on to a baking tray. The tray needs to go in the
fridge so that the fishcakes can be chilled for at least 2 hours.
After the fish cakes have chilled in the fridge, they need to be patted
into shape again and then rolled in the fine breadcrumbs. Place the fish
cakes into a preheated pan which has butter melted in it and cook the
cakes. They need three minutes on each side. Once the cakes are a golden
colour and are warm throughout they can be taken off the heat and served.
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