Recipe of the Month - May 2020
Smoked Haddock & Spring Onion Fishcakes
With Grilled Vegetable Salad
Provided by Dave Pay, Life’s Kitchen Director of Food
- 300 grams (raw weight) Smoked Haddock but you could use any Whitefish or Shellfish. If you use cooked shellfish allow 200 grams.
- 2 Jacket Potatoes
- 2 Spring Onions
- 1 Teaspoon of Dijon or Grain Mustard (Optional)
- ½ Pint Milk
- 100 Grams Panko Breadcrumbs
- 2 x Eggs
- 2 x Heaped Tablespoons Flour (any will do)
- Salt & Pepper
- 50ml Vegetable Oil
- 1 Packet Asparagus Tips
- 1 Packet Fine Beans
- 1 Red Onion
- 2 Tomatoes
- Squeeze of Lemon Juice
- Dash of Olive Oil
- Salt & Pepper
- The day before, cut the tomatoes into 4 and remove seeds. Season with salt and pepper and put onto a wire rack. Cook on 80c or gas mark 1 for 1 ½ hours. Remove and leave on kitchen paper.
- On the day, cook the jacket potatoes in the oven for 2 hours, 180c or gas mark 7. When almost cool scoop out flesh and mash with a fork.
- While the potatoes are cooking put the smoked haddock in a pan and add the milk plus ½ pint water. Bring to the boil then switch off immediately and leave to stand for 5 minutes. Drain the fish, flake up and set aside. (Ask your fishmonger to skin and remove any bones from the fish)
- Blanch the beans and asparagus in a pan of boiling water for 2 minutes and drain. Drizzle with olive oil and season with salt and pepper. Using a BBQ or griddle plan grill lightly for 1 minute.
- Finely chop the spring onion and red onion. Set aside the red onion in a bowl and add the beans, asparagus, olive oil, lemon juice and season.
- Mix together the potato, fish, spring onion, mustard and 1 egg yolk. Form into 2 large or 4 smaller fishcakes. Dip in the flour, egg and breadcrumbs and shallow fry in the vegetable oil for about 30 seconds on each side.
- Cook in the oven for 30 minutes (or until piping hot in the middle) on 180c or gas mark 7.
Arrange on a plate using the tomatoes and grilled veg salad to garnish.
Enjoy with a glass of crisp dry white wine!