Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
FISHCAKES are a great dinner, as they can be made a few days in advance, and then cooked when ready. They can also be made in large batches when you can get fish at the right price, then frozen down.
As the fish in the cakes is already cooked you will not have to worry about serving raw fish in a fishcake too, and they only take a few minutes to crisp up and turn a delicious golden brown.
‘Adapt it in the spring and summer when prawns and lobsters are in abundance for a really special fishcake recipe’
I like to use a mixture of white fish and salmon in my fishcakes, and I nearly always add some smoked fish to give them depth of flavour. Keep the recipe and adapt it in the spring and summer when prawns and lobsters are in abundance for a really special fishcake recipe to serve when you have guests coming for dinner. Serve them with a mixed salad and with some homemade garlic mayonnaise.
450g potatoes, cubed
1kg fish fillets, skinned and deboned
4 finely sliced scallions
1 small carrot, grated
1 small white onion, chopped finely
Zest and juice of 1 lemon
Chopped flat leaf parsley
Salt and freshly ground black pepper
250g fresh breadcrumbs
2 large eggs, whisked
50g plain flour
Oil for frying
Place the potatoes in a large saucepan and cover with cold water. Boil for 20 minutes until soft then drain and mash. Set aside until later.
Place the fish fillets in a pan of cold water with the chopped onion, and season well with salt and pepper. Bring to a gentle boil, and then simmer for 3 to 4 minutes. Turn off the heat and allow the fish to rest in the hot water. Then drain well and reserve the fish in a large bowl.
Using a fork, flake the fish into bite-sized pieces, then mix in the mashed potato, grated carrot, scallions and lemon juice and rind. Season to taste with salt and pepper and add the chopped parsley.
Take handfuls of the mixture and shape into round cakes, placing them on a tray, well spread apart. Place the cakes in the fridge for around one hour to set. Coat the fish cake in some flour, then drop each one into the whisked egg, then finally roll in the breadcrumbs. Repeat for each fishcake, one at a time.
Heat the oil in a shallow pan, and fry the cakes in batches of four, a few minutes on each side until they are golden brown and crispy. Serve with a wedge of lemon and aioli.
2 egg yolks
1 tsp. Dijon mustard
2 tsp. white wine vinegar
4 garlic cloves, crushed
2 tsp. lemon juice
300ml olive oil
Salt & pepper
Place the egg yolks, Dijon mustard, garlic and white wine vinegar in a large bowl and whisk to combine.
Slowly pour the oil in to the mixture, whisking all the time, starting with a few drops of oil at a time. Continue whisking as you add all of the oil, and the mixture has come together and made a creamy mayonnaise based sauce.
Finally add the lemon juice and then season with freshly ground salt and pepper.
Aioli will keep in a covered container in the fridge for four to five days.