Fish Cakes
Ingredients
- 400g cooked salmon
- 400g cooked white fish (cod, haddock, or seabass)
- 200g crabmeat
- 600g cold cooked mashed potatoes
- 100g gluten free flour
- 2 tblsp chopped chives, parsley or dill
- 4 eggs
- Salt and pepper
Mayonnaise Sauce
- Wild garlic
- 1 lime
- 2tblsp capers
- 200g mayonnaise
- Salt and pepper
Method
Allow your fish to cool until cold and mix them together in a large bowl using a fork.
Add the cold mashed potatoes, flour and herbs. Season with salt and pepper. Combine and mix with a fork or electric mixer on a slow speed. Try to retain chunks of fish.
Crack in the eggs and mix well throughout to bind.
Scoop out the mix with a potato scoop and fry gently in some oil and butter until golden on both sided turning and pressing down gently.
For the Mayonnaise: Combine some chopped wild garlic (10 leaves), grated rind and juice of a lime and some capers (2 tblsp) with mayonnaise to form a tangy sauce for the fishcakes.
Serve the fishcakes hot with some dressed salad leaves and the wild garlic mayonnaise.
Serves 24
Fillets of Seatrout with Asparagus and Crab Sauce
Ingredients
- 6 x160g fillets of seatrout
- 50g butter
- 250ml white wine
- For the crab sauce:
- 50g plain flour
- 50g butter
- 300ml milk
- 200ml white wine
- Tomato purée 1tblsp
- 100g crabmeat
- 200ml cream
- 1 Lemon, grated rind and juice
- For the asparagus:
- 18 asparagus spears
Method
Rub the butter on the base of an ovenproof dish. Lay the seatrout on the dish and pour the white wine on top. You can add a dash of water so the liquid comes half way up the sides of the fish. Place in a preheated 200C oven and cook there for 20 -30 minutes or until cooked through.
To make the sauce:Place the butter in a small saucepan on a low to medium heat until melted. Add the flour and mix in well. Cook for a minute.
Gradually add in the milk and bring to the boil, whisking continually. Add the wine and tomato purée and whisk in well.
Add the crabmeat. Stir it in and finish with the cream and the juice and rind of the lemon. Whisk to complete the sauce. You can add any pan juices also to the sauce.
Cut the tough base off the asparagus spears. Cook the asparagus by placing it in boiling salted water for 3 minutes. Remove and serve.
Place a pool of sauce on each plate. Place the asparagus spears on the sauce. Remove the cooked fish from the oven and using a fish-slice, place a fillet on each plate with the asparagus.
Serve with your choice of potato or rice.
Serves 6
Salmon with a Dill, Lime and Grape Sauce
Ingredients
- 6x 160g pieces of salmon (cod or monkfish may also be used)
- 50g butter
- 2 tblsp sunflower oil
For the sauce
- 50g butter
- 50g plain flour
- 200ml milk
- 200ml cream
- 200 ml white wine
- Bunch of fresh dill finely chopped
- 2 limes grated rind and juice
- 25 green seedless grapes
- Salt and White pepper
Method
Heat the butter and oil in a wide pan. When it sizzles add the salmon pieces flesh down and cook on a low to medium heat with a loose lid to stop sparking. Turn after 10minutes or when golden and cook the bottom for another 10 minutes. Best to do this in 2 batches because of the space on the pan or use 2 pans. Remove and keep warm in a low oven 160C.
Meanwhile make the sauce: Add the butter to a small saucepan and melt over a low heat. Add the flour and mix well to form a roux. Cook for a minute then add the milk, cream and wine whisking regularly until the sauce thickens.
Add the grated zest of the limes and squeeze in the juice. Half the grapes and add them and finally the chopped dill. Season with the salt and pepper.
Season and serve with the sauce and side dishes of potato or rice.
Serves 6