Monday, June 27, 2005
Sage Fishcakes
Well, in My last post I said I needed a sage recipe, so I made one. It's an alteration from a pretty standard cod and parsley fish cake recipe.
Ingredients
450g potatoes, peeled and diced
300g skinless fish fillet
Small lemon cut into slices
2 tbsp of dried sage
2 tsp of horseradish sauce
salt and pepper
For the coating:
plain flour
1 egg, beaten
75g breadcrumbs
Whizzing the bread (we made with the bread-machine) to make crumbs
First, cook the potatoes until they are soft. Put them in lightly salted water and boil them for 12-15 minutes. Drain them and mash them thoroughly.
Preheat the oven to 190oC.
Put the fish into a saucepan and cover them with water. Put the lemon slices all over the fish to infuse them with lemon flavour. Bring the saucepan to the boil, reduce the heat and simmer for 5 minutes until the fish is cooked and tender. Drain well and flake the fish.
Add the fish, sage, horseradish sauce and seasoning to the mash and thoroughly mix it all together into a chunky paste.
Divide the mixture into 8.
The potato and fish mixture ready and divided
Line a baking tray with non-stick parchment paper.
Take each part of the fish paste and shape it into your favourite fishcake shape. Dust the cake with flour, dip it into the egg and roll in the breadcrumbs. This is easy to achieve if you have a small production line with the flour, egg and breadcrumbs in bowls next to each other, with the baking tray at the end.
Rolling the cakes in the breadcrumbs
Spray the cakes with low fat cooking spray (although we forgot and it just meant they didn't brown too much).
Ready for baking
Place in the oven and cook for 20 minutes.
Fish and Chips! Nothing better
Ingredients
450g potatoes, peeled and diced
300g skinless fish fillet
Small lemon cut into slices
2 tbsp of dried sage
2 tsp of horseradish sauce
salt and pepper
For the coating:
plain flour
1 egg, beaten
75g breadcrumbs
Whizzing the bread (we made with the bread-machine) to make crumbs
First, cook the potatoes until they are soft. Put them in lightly salted water and boil them for 12-15 minutes. Drain them and mash them thoroughly.
Preheat the oven to 190oC.
Put the fish into a saucepan and cover them with water. Put the lemon slices all over the fish to infuse them with lemon flavour. Bring the saucepan to the boil, reduce the heat and simmer for 5 minutes until the fish is cooked and tender. Drain well and flake the fish.
Add the fish, sage, horseradish sauce and seasoning to the mash and thoroughly mix it all together into a chunky paste.
Divide the mixture into 8.
The potato and fish mixture ready and divided
Line a baking tray with non-stick parchment paper.
Take each part of the fish paste and shape it into your favourite fishcake shape. Dust the cake with flour, dip it into the egg and roll in the breadcrumbs. This is easy to achieve if you have a small production line with the flour, egg and breadcrumbs in bowls next to each other, with the baking tray at the end.
Rolling the cakes in the breadcrumbs
Spray the cakes with low fat cooking spray (although we forgot and it just meant they didn't brown too much).
Ready for baking
Place in the oven and cook for 20 minutes.
Fish and Chips! Nothing better
