Smoked Haddock Fishcakes Poached egg salad,a fulfilling Tasty dish
Fish cakes are forgotten by many these days,but in the past they were very popular and could make many a really appetizing tasty and filling meal.
These days most posh restaurants offer a fish cake dish and can charge the earth for what is basically a very simple dish,having said that there are some of the mixed Shellfish fish cakes you can make for that special occasion starter that give you great tasting subtle flavours that even the posh restaurants would envy.
One small fish almost any type of fish can be use as the protein base for a balanced meal,this can be mixed with different vegetables, even chili or some nuts are used to be a centre piece to build a substantial meal around.
Or you can make some different kinds of fish cakes present them on a bed of crispy green salad,garish with some wonderful fresh herbs and with various dips such as Thai dips or Mayo or even make some yourself with some dill or other fresh herbs,make it a food adventure your sure to enjoy.
Ingredients for smoked haddock fishcakes
400g smoked haddock fillets,poach in milk for 8-12 minutes,then drain and set aside with 25g butter.
Flake all the fish into chunky size pieces and place in a large bowl.
Add in chunk size pieces of boiled potatoes,onion,garlic and cheese.
Season with a little salt and pepper(you can always add more to taste) and mix well.
Shape the mixture into 8 rounds or oblong and mold flat about 1/2" thick.
Place on a tray in your fridge to set and chill for about 30 minutes.
Preheat your oven to 190°C/Gas 5.
Into a large baking tray line with baking paper or baking tin foil.
Whisk the egg with the milk in a medium bowl.
Spoon in the breadcrumbs,basil and parsley and mix all together in a large bowl
Dip each fishcake first into beaten egg then coat completely with the basil. parsley breadcrumbs.
Place them carefully on to the lined tray and bake in the oven for 20 minutes or until they are pale golden brown and cooked through.
Serve two fish cakes per person, top each with a poached egg and a little of the hot Hollandaise sauce.
Garnish with fresh watercress.
Crusty bread rolls go a treat with this meal.
Try this on a bed of Fresh lightly steamed Spinach,or it goes equally as well with any green vegetables
Cut up the fresh salmon and the smoked salmon into pieces as illustrated above–roughly bite-size.
Mix together briefly in a food mixer–they should not be slushy.
Empty them into a bowl.
Carefully pour in the rest of the ingredients.
Taste for seasoning
Scoop out the mixture and mold to form your fish cakes (I use a tablespoon.) Don’t “overwork” the mixture.
Cover and refrigerate for half an hour plus or so–it helps firm up the fish cakes.
Heat the oil to HOT in a frying pan. Very important that the fish cakes cook in hot oil.
Slide them carefully into the pan and flatten them a little with a fish slice/spatula to hasten the cooking.
After a couple of minutes flip them over and cook briefly the other side.
When you see the milky liquid appearing from inside the fish cakes, they are READY.
Lift them gently out of the pan and arrange them on a serving plate with sliced lemon.
Add to this meal with your own handmade Yoghurt sauce.
Try this easy and simply delicious served with this yogurt sauce dip made as follows:
Whisk the yoghurt smooth and stir in the mustard and salt,and mix again then serve.
Or you can make this great Tartare sauce.
For the tartare sauce
Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.