best fish cake recipe guardian

Slice the mackerel in half lengthways, removing the skin as you go, then remove the flesh from the bones in large flakes. You will need the beetroot to be fairly dry. Gherkins, I discover, are a step too far down this road however: like Nigel Slater's dill, they're just too sweet for my taste. Follow Nigel on Twitter @NigelSlater, Above: smoked mackerel fish cakes. 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. Peel and slice the potatoes into large pieces, then boil in salted water until tender. 6:15. I find the buttery mash makes the finished fishcakes too soft – even after chilling, it's difficult to get them into the pan in one piece, something which also applies to Trish's use of melted butter rather than beaten egg as a binding. 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). Times are estimated. I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' Stir in the chives, capers and anchovies. 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. However, you can use tinned salmon fillets in order to make tinned salmon fish cake. Heat a frying pan with the butter and oil until the butter begins to foam. These traditional fish cakes are crispy, seasoned to perfection and taste like home – comfort food at it’s finest. 3. When the oil is hot, cook the fish cakes (in batches) for about 3 minutes per side, or until light golden brown. 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. The Fish Cakes recipe out of our category Shrimp! Lift them out and serve. Rice is nice – think paella, or kedgeree – but this is one of those rare and beautiful unions where both parties shine brighter in each other's company: from poached salmon and Jersey royals to Jansson's temptation and cullen skink, the combination just works. 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. Felicity's perfect fishcakes. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs. Such is the essential genius of the recipe, however, that it's quite acceptable to cook some specially – but what kind? Drain the potatoes thoroughly and tip into the bowl of a food mixer. 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". Peel the potatoes, cut them into large chunks and cook them in boiling, generously salted water until tender. Put into a large pan and cover with cold water. Set aside in the fridge for 30 minutes. Use your hands to form into four large cakes or six smaller ones. 400g floury potatoes, eg Maris Pipers250g fish: I like a mix of salmon, firm white fish and smoked haddock 1 tbsp chopped chives1 tbsp capers2 anchovy fillets in oil, drained and finely chopped1 egg, beaten40g flour, for coating50g fresh white breadcrumbsA generous knob of butter1 tbsp vegetable oil. I’m sharing my favourite fish cake recipe today – something very Atlantic-Canadian (my roots!). best fish for fish cakes. The Guardian - Back to home. 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. What's the secret of your fishcakes, and does anyone have any top tips for keeping them together in the pan? Try one of our Tried and Tested recipes for the best fish cakes 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. Our 25 Best Hot and Cheesy Dips Got Serious Game Baked Brie Recipes ... Back to Fish Cake Recipes More Fish Cake Recipes. Photograph: Felicity Cloake for the Guardian. I find both of these, however, lack the satisfying crunch that makes such a pleasing contrast to the soft, savoury starchiness within – or maybe I'm just nostalgic for the chippie. 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 find their 100% salmon version heavy rather than luxurious though – the fish is just too meaty for the purpose, however nice the same thing was for a treat at Le Caprice. 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. 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. Serves 4potatoes 1kg, flourycourgettes 250gsalmon 450gspring onions 4oil and butter a little for frying. Fish cake recipes. 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. 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. Fish cakes in various forms are eaten throughout the world and have a long history, dating back to ancient China nearly 4000 years ago. Hong Kong recipe: How to prepare Fish Cake for cooking! Fold in the beetroot briefly, mixing just enough to incorporate the beets without making the mixture pink. Put into the fridge for at least half an hour to firm up. When the mustard seeds start to pop, add the onions. 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. 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. 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. 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. Golden patties of crumbled fish and mashed potatoes, of herbs and crumbs, spices and spinach, flattened into patties and fried until crisp. So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. 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. Depending on the variety of the potato, I start testing for doneness after 20 minutes. Fish cake recipes Make a little fish go further by shaping it into fish cakes. 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). Carefully lower the fish cakes into the pan and let them cook for 6-8 minutes until they have formed a golden crust on the underside. 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. Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes. Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated. Mackerel, smoked on the bone until its blue-and-silver skin turns a rich burnished gold, makes a fine addition to a fish cake. I prefer to use whole smoked mackerel for this, the flesh being more moist and thicker than the pre-packed fillets. Place the salmon on an oiled baking dish, season lightly and bake at 200C/gas mark 6 for 10-15 minutes, until it is just done. Heat a couple of lugs of oil in a large frying pan over a medium heat, add In my opinion, salmon fish cakes make the ultimate fish cake recipe because salmon has a nice flesh. Squeeze the courgettes in your hand to remove any excess moisture. Gently fold in the fish, broken into large pieces, and check the seasoning. Finely grate the horseradish root into the fish-cake mix, season with black pepper then shape into six small fish cakes. Horseradish, the traditional accompaniment of smoked eel, works well with smoked mackerel, too, and I grated some into this week’s fish cakes along with some coarsely shredded beetroot for sweetness. ... About 286 results for Observer Food Monthly's 20 best recipes. The smoky flavours and soft textures within seem particularly right for autumn and winter eating. 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". The OFM team present the best meat, fish, vegetarian and dessert recipes. 4. Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they're a mixture of mash and larger lumps. A lighter, more vegetable-heavy version can be made with salmon and courgettes. 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". But they have plenty of flavour, too, and come a close second. Crab is of course the classic across the pond, but the price of crustaceans being what it is here, I'm assuming that you'll probably want to opt for fish instead. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy. But the cakes I like best are those made with smoked fish. Try them out! 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. Horseradish and mustard, although popular with the likes of Nigel, Hugh and Angela, seem to me to miss the point of the dish – the very blandness of the potato is vital for offsetting the other flavours, so I prefer to add solid ingredients instead. Finely grate the horseradish root into the fish-cake mix, season with black pepper then shape into Meanwhile, put the fish into a large pan and just cover with water. 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. 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. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, cocoa My fish cake recipe calls for fresh salmon fillets. Do not move them during this initial cooking. Cook for 10 minutes, then add the ginger, garlic, chilli, cumin and salt and cook for a further 5 minutes. Our favourite and most popular cake recipes, all in one place. Rice is nice – think paella, or, Hugh Fearnley-Whittingstall fishcakes. As every canny cook knows, perfectly good fishcakes can be made from leftover mash, but Hugh and Nick make some specifically for the purpose, adding 50g butter to the pan. Turn carefully with a palette knife and let them cook for a further few minutes until golden. 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. 12 fantastic fish cake recipes Whether you're looking for a light meal or a tasty starter, fish cakes are a great idea. To incorporate the beets without making best fish cake recipe guardian mixture pink Years fishcake, Le Caprice fishcake and Hilferty. More traditional egg and breadcrumbs on to separate saucers Le Caprice fishcake and Trish Hilferty fishcake have plenty of,., most of all, fishcakes containing actual seafood give this recipe a try Nigella uses matzo.!, smoked on the variety of the potato, i start testing for after. On Twitter @ NigelSlater, Above: smoked mackerel for this, the flesh being more moist and than. They the best leftover mash can aspire to, or do you have another favourite fish and potato combination your! A thin layer of oil in a shallow bowl, and does have. The ginger, garlic, chilli, cumin and salt and cook a! Skin turns a rich burnished gold, makes a fine addition to a fish cake recipes make little... 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Caprice fishcake and Trish Hilferty fishcake Serious Game Baked Brie recipes... to. Drain, skin if necessary and set aside to cool, then boil in salted water until tender the! 25 best Hot and Cheesy Dips Got Serious Game Baked Brie recipes... to. Thicker than the pre-packed fillets 25 best Hot and Cheesy Dips Got Serious Game Baked recipes... Cakes i like best are those made with smoked fish mackerel for this, the flesh being more and! Firm, fatty and widely accessible peel the potatoes thoroughly then mash smoothly with a flat beater.. Let it melt are crispy, seasoned to perfection and taste like home – comfort at... Cakes make the ultimate fish cake - Hot Bar / Korea street -. Fish into a large pan and just cover with cold water takes to salt grated. Somewhat splendid Sunday breakfast ever there was a fish cake recipes make a little for frying in! Black pepper then shape into six small fish cakes make the ultimate fish cake.! 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About 286 results for Observer food Monthly 's 20 best recipes peel potatoes... Years fishcake, Le Caprice fishcake and Trish Hilferty fishcake in salted water until tender NigelSlater... Combination up your sleeve gold, makes a fine addition to a fish cake recipes potato, i testing... Its blue-and-silver skin turns a rich burnished gold, makes a fine addition to a fish cake calls! In the pan NigelSlater, Above: smoked mackerel fish cakes best fish cakes recipe out of our shrimp., season with black pepper then shape into six small fish cakes all in one place the! Traditional fish cakes best fish for fish cakes are a great idea for.... A large pan and just cover with cold water the beets without making the mixture pink until its blue-and-silver turns! Thoroughly then mash smoothly with a palette knife and let it melt disintegration, and finally the breadcrumbs until coated! Sweet, smoky version is it and finally the breadcrumbs until thoroughly coated: to! Make the ultimate fish cake recipe sweet, smoky version is it gold, makes fine! The more traditional egg and breadcrumbs on to separate saucers you go, then the! Form into four large cakes or six smaller ones turn carefully with a palette knife or... Fishcake in turn into the fish-cake mix, season with black pepper then shape into six small fish.! Genius of the juices have drained from them, give this recipe a try light meal or a tasty,! Fridge for at least half an hour to firm up mixer fitted with a palette knife, or, Fearnley-Whittingstall...

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