Tuesday, 3 December 2013

100th Post!

Fish Cakes and Caper Horseradish Sauce

Special Tools:

Potato Ricer/ Masher
Small food processor, or patient knife skills


Caper Horseradish Sauce

1/2 Cup Mayonnaise
1 1/2 Tablespoon Capers
2 Teaspoons Horseradish
1 Teaspoon Dijon Mustard
1 Shallot
1 Tablespoon Fresh chopped Parsley

Fish Cakes

About 450 Grams of Fish like Haddock or Cod
About 350G Mashed potatoes, without any added milk or butter, just dry mashed potatoes
2 Cups Bread Crumbs
1 Egg, beaten
1/2 Cup Flour

3 Sprigs Thyme leaves
4 Bay leaves

1/2 Cup Milk
1/2 Cup water

Salt and Pepper


Caper Horseradish Sauce

Finely chop the shallot and combine all ingredients in a small bowl. Stir well. Let sauce stand in fridge for at least 1 hour before serving to allow flavors to meld.

Fish Cakes

Prepare the potatoes and set aside. In a large sauce pan being to heat the milk and water and place the thyme sprigs and bay leaves in the liquid.
Season the fish fillets with salt and pepper and place in the liquid. Bring the skillet to just a high simmer, but not quite a boiling. Simmer for about 5 minutes, and then turn off the heat and leave the fish and skillet on the burner for about 10 minutes to slowly finish the cooking process.

With a slotted spoon remove the fish fillets from the skillet and place on a plate lined with paper towels. Let sit about 5 minutes.

Transfer the fish fillets to a medium bowl and gently flake with a fork into small pieces. Season again with salt and pepper, and maybe a little pinch of summer savory if you want a little extra flavor.

Gently fold the flaked fish and the mashed potatoes together.

Begin to heat a skillet to medium heat and add some oil to the pan. Let the oil heat up and prepare the fish cakes.

Whisk the egg in a small bowl and set aside. Place the bread crumbs on a plate and spread them out.

Shape the fish cakes to be about 2-3 inches wide and about an inch thick. Place the shaped fish fillet into the beaten egg, and turn to coat the fish cake in egg on all sides. Transfer the fish cake to the bread crumbs and turn to coat evenly on all sides. Repeat with all the fish cake mixture.

Place the breaded fish cakes into the hot oil and cook for about 5 minutes a side or until the sides are a nice golden brown toasty color.

Once cooked transfer to place lined with paper towel and serve hot.



So let's make a nice Friday night supper, and because this is apparently a milestone to be celebrated in blogging world I've even managed to remember to take a picture of this one!

So Tonight's recipe is a nice simple recipe for fried fish cakes, with a nice little sauce on the side. Plus a little bit of the sauce goes into the fish cake, giving it a nice punch of flavor. I also really like this one because there aren't any chunks of onions in the fish cake. I am still not a huge fan of onions, likely never will be.

So a few things to know, you can peel, boil and mash the potatoes, or if you want to be the kind of person who uses everything and leaves no waste I suggest baking the potatoes after scrubbing them, and rubbing some olive oil over the skin until cooked through and a fork inserted goes in to the middle easily. Once cooked, remove the potatoes from the oven, let cool a couple of minutes. Then with a sharp knife cut the skins off the potatoes leaving about 1/2 centimeter of potato attached to the skin. Place the skins on a baking sheet and top with cheese, bacon and chives and bake 10 mins at 400F. And BAM we got potato skins, serve them with sour cream and enjoy. The baked fluffy potato middles you can either run through a potato ricer if you have one, or throw it all in a bowl and mash it. Ready to go!

Also these are great because you can wrap them up and freeze them! Either before or after frying. If you freeze them before frying all you need to do is allow them to defrost overnight and then fry for about 5 minutes a side in oil until golden brown and warm in the middle. If you fry and then freeze, you can reheat from frozen in the oven in about 20 minutes at 400C. Turning over half way through cooking time. Check to make sure they are warm in the middle and you are good to go!

The dip that goes with the fish cakes calls for a small shallot, but I can understand if you don't happen to have a shallot on hand, 1/2 a small onion is a goof substitute, and maybe a little less horseradish (See my Recipe for Pot Roast to get some more use out of that horseradish jar you bought).

Without further delay, Let's get cooking!

PS 100 Posts! Maybe I have some other recipes you might enjoy. . .

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