RECI PES
SOLE BAY FISH COMPANY ’S LUXURY FISHCAKE PREP TIME: APPROX 1 HOUR COOKING TIME: 20 MINUTES SERVES: 8
INGREDIENTS • 1kg Desiree potatoes (peeled and cooked weight 800g) • Sea salt • Ground white pepper
• 200g cod fillet, skinless and boneless • 100g smoked, undyed haddock fillet, skinned and boneless • 100g Greenland peeled prawns, defrosted • 1 litre ice-cold water • Self-raising flour • 300g panko breadcrumbs STEP-BY-STEP GUIDE 1. Wash, peel and rewash the potatoes and then cut into large chunks. Cover the potatoes with cold water in a suitable pan and add a good pinch of salt. Gently bring to the boil and simmer for 18 minutes. Drain the potatoes thoroughly. If they still have a lot of excess moisture, place them in a shallow tray and bake in the oven for approximately 15 to 20 minutes on a low heat to dry them out. Mash the potatoes while hot and add a pinch of ground white pepper. 2. While the potatoes are cooking, cut the fish fillets into evenly sized pieces and place in a shallow tray with a splash of water in the bottom to prevent sticking. Cover with tinfoil and bake in the oven for 15 minutes at 160°C (140°C fan). When the fish is cooked, drain off any excess liquid. 3. C ombine the mashed potato, cooked fish and peeled prawns gently, so you can see flakes of fish throughout the mixture. Divide the mixture into 150g portions and mould using a burger press into approximately eight fishcakes. Tip: cover the base of the burger press in cling film to prevent the fishcake mix from sticking. Place the fishcakes in the fridge to set while you prepare the batter and breadcrumbs. 4. Put the ice-cold water in a large bowl and whisk in enough self-raising flour to produce a batter the consistency of double cream. Place the
until required, or cover with cling film and freeze for a later date. 6. Place the fishcakes on an oiled baking tray and drizzle over sunflower oil. Place them in a preheated oven at 180°C (160°C fan) for 20 minutes, turning halfway through. If cooking from frozen, increase the time to 40 minutes. 7. Ensure the fishcakes are piping hot throughout, and serve with chips or a side salad, tartare sauce and a wedge of lemon.
panko breadcrumbs in a separate bowl, ready to coat your fishcakes. 5. Dip each fishcake into the batter first, allowing any excess to drain off, then lay it in the breadcrumbs. Lightly pat the fishcake before turning over and repeating the process on the other side. Gently roll the edges of the fishcake in the breadcrumbs before placing on a tray lined with greaseproof paper. Repeat with all the fishcakes, then place the tray in the fridge
Our homemade fishcake is unique and was invented to avoid wastage from the fishmonger counter. The recipe has evolved over a number of years and this version is considered to be the best! DARREN MARRIOTT, OWNER, SOLE BAY FISH COMPANY
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