CELEBRITY chef Nigel Smith takes us back to our schooldays this week with a time-honoured favourite -- fishcakes -- but with a delicious herby twist.
INGREDIENTS:
4 baking potatoes or Maris Piper
4oz fresh salmon
4oz smoked haddock
Juice and zest of one lemon
2 dessertspoons of finely chopped parsley
1 dessertspoon of finely chopped chives
1 dessertspoon of finely chopped chervil
SEASONING:
6oz breadcrumbs
1 egg
pint milk
6oz butter
METHOD:
Peel the potatoes and place them into cold water. Bring to the boil with pinch of salt and cook for 15 minutes until soft. Drain well and mash until nice and smooth. Leave to one side.
Place milk on to stove to boil and place salmon to poach. Cook for approximately seven minutes, remove and add haddock.
Cook for four minutes, remove and leave to one side to go cold.
Add lemon juice, parsley and chervil to mashed potatoes and flake the fish into the potato. Reduce the milk down by half and whisk in 4oz butter, forming a nice buttery sauce. Add the finely chopped chives to the sauce.
Shape the fish cakes into the palm of the hand to roughly 1 inches thick by 2 inches across.
Coat with beaten egg and breadcrumbs and pan fry in 2oz butter until golden brown all the way round.
Place into oven and bake for seven minutes.
Serve with a nice salad and the chive butter sauce.
NIGEL'S TIPS
Do not overcook the potatoes or they will become watery and the fishcakes will explode when cooking.
Ensure potatoes are well drained. Recommended wine with the fish cakes is a nice bottle of Chablis.
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