Fish Cakes

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Published

Ingredients

  • 2 shallots
  • 500 gms fish ( also good with salmon or smoked fish)
  • 10 gms butter
  • 100 mls white wine
  • 50 mls fish stock
  • 1 teaspoon chopped parsley
  • 400 gms mashed potatoes (no added milk or butter)
  • 100 gms flour
  • 2 eggs - beaten
  • 150 gms breadcrumbs

Preparation

  1. Finely chop shallots and sprinkle on a buttered seasoned baking dish.
  2. Sit the fish on top and pour over fish stock and wine, then cover, place into pre-heated moderate oven. Slowly poach till fish nearly cooked.
  3. Drain juice from the poaching and in a pot reduce to a glaze
  4. Break fish into flakes , add to mash potato, parsley and reduced cooking liquor. Add salt and pepper to taste.
  5. Mix into 8 - 12 balls and press in to pattie shape
  6. Either pan fry in a little oil or pass through flour then egg then breadcrumbs then egg again and one last time breadcrumb and cook in deep fryer till golden.
  7. Could also add fresh herds- dill, chervil, chives or fennel as a variation or even a little curry powder