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Salmon & smoked Haddock Fish Cakes. Serves 4.

From Antony Worrall- Thompson.



Ingredients
This recipe has quickly become a favourite among group members and hospital staff alike.
275g/9oz undyed haddock fillets
275g/9oz salmon
600ml/1 pint milk
1 bay leaf
A few black peppercorns
125g/4oz butter
Half onion, finely diced
275g/9oz dry mashed potatoes
1 egg, beaten
50g/2oz melted butter
2 teaspoons anchovy essence
2 hard boiled eggs, chopped
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped dill
Flour for coating
Beaten egg for dipping
Fresh breadcrumbs for coating
Salt & ground black pepper.


Method;
1 Place the haddock and salmon in a casserole dish or saucepan. Add enough milk to cover, add the bay leaf and peppercorns. Bring to the boil and then simmer for about 6 minutes. Set aside to cool.
2 Heat 25g/1oz of the butter in a pan and cook the onion gently until softened but not brown.
3 Remove the fish from the milk and flake it, discarding any skin or bones. Strain the poaching liquor and reserve. Melt half the remaining butter in a small saucepan. In a mixer with a dough hook combine the haddock, mashed potato, melted butter, sweated onion and anchovy essence. Fold in the salmon, eggs, parsley and dill by hand until well combined, but do not over mix.
4 Season to taste. If the mixture is too dry mix in some of the poaching liquor. Use the remainder to make parsley sauce.
5 Divide the mixture into four and shape into patties. Refrigerate for about 2 hours before cooking to firm up the cakes. Dip each cake in the flour, then the egg, then the breadcrumbs.
6 About 15 minutes before serving, pan fry the fishcakes in the remaining butter for 5 minutes on each side and keep warm in the oven.


PARSLEY SAUCE Ingredients
450ml (16 fl oz) fish cooking liquor
55g (2oz) unsalted butter
55g (2oz) plain flour
3 tablespoons chopped parsley
150ml (Quarter pint) double cream
Ground white pepper


Method;
1 In a non stick saucepan, melt the butter over a medium heat, add the flour and cook for seven minutes, stirring regularly. This mixture should barely colour, but its texture will go a little chalky.
2 Add the cooking liquor a little at a time, beating vigorously between each addition. When all of the liquor has been added cook for a further 5 minutes to make sure that the flour is thoroughly cooked.
3 Add the parsley and cream and reheat. Dot the surface with butter if you are not serving immediately.
4 Season with ground white pepper.
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Last updated: 17/02/08

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