Wednesday, September 16, 2020

 

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

THESE fish cakes have mostly white fish and lots of it. I believe that a fish cake should taste of fish and not just potato. I also love to put smoked fish into a fishcake as it gives a lovely smoky flavour. Fishcakes are great with a nice peppery rocket salad and either garlic aioli or a creamy tartar sauce.

Make sure that there are no bones left in the fish and that the skin is removed.

 

200g smoked cod fillet

250g cod fillet

150ml milk

2 bay leaves

1 egg

2 tbsp. fresh milk

100g fresh breadcrumbs

40g plain flour

350g potatoes, peeled and diced

Fresh flat leaf parsley, chopped

Fresh dill, chopped

Salt and freshly ground black pepper

Vegetable oil for frying

 

Place the cod fillet and smoked cod fillet into a pan with the bay leaf and milk. Season with some freshly ground black pepper and bring to the boil. Reduce heat to a simmer and cook for 10 more minutes. Then remove the fish from the milk and lay on a plate until you need to use it.

Meanwhile, cover the potatoes with water in a pan, add a pinch of salt and bring to the boil, then simmer for 10 minutes or until the potatoes are tender and cooked. Drain well and return the potatoes to the pan. Mash the potatoes in the hot pan on a low heat so that they are dry and mashed light and fluffy.

Then season the mash potatoes with salt and pepper, add the chopped herbs and the tablespoon of butter and mix well. Flake the fish on top and mix again so that the fish is evenly mixed into the potatoes.

Prepare your breading workstation by placing the breadcrumbs on a flat plate. Whisk the egg with the milk. Place the flour on a separate flat plate.

Divide the mixture into 4 equal balls and then roll each ball in the flour. Flatten the balls with your hands so that they become patties each one about 1” high. Then place each fishcake into the egg mixture, followed by the breadcrumbs so that they are well coated on all sides and top and bottom. Shake off any excess breadcrumbs and repeat with the next fishcake.

Heat the oil in a shallow frying pan and heat to medium high. Cook the fishcakes, two at a time ensuring that they are golden brown on all sides. Then place the fishcakes on a baking tray and pop them in a preheated oven at 180oC for 10 minutes to cook through.

Serve with salad or chips and a nice garlic mayonnaise and lemon wedges.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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