Tonight was a first for me. Until a few months ago I would touch fish, just the smell and look of it made me feel ill. I don’t know what came over me, but one day I decided I wanted to try fish. Slowly I’ve been trying different fish dishes and tonight was the first time we ate fish at home. The farm shop had fish available today so I decided to take the plunge and make fishcakes…OK a slight lie, Hubby made the fishcakes, I sorted the recipe (with a little help from River Cottage Family Cookbook)! I really enjoyed the fishcakes and look forward to trying them with other types of fish.
Makes 6 large fishcakes
350g salmon fillet
milk, enough to cover salmon
1 bay leaf
strip of lemon zest
small handful of coriander
5 small slices of bread, breadcrumbed
2 tbsp plain flour
1 egg, beaten
big knob of butter
1 tbsp olive oil
1) Peel potatoes then boil for 15-20 min until soft, drain. Place fish in a saucepan, cover with milk. Add bay leaf, lemon, coriander and peppercorns. On a medium heat let the milk slowly come to the boil then turn off the heat. The fish will continue to cook. Allow to cool
2) Mash the potatoes with a small amount of the fishy milk. Season.
3) Drain the milk off the fish and break up into flakes. Add to the mashed potato. Mix in some coriander.
4) Mould mixture into 6 fishcakes. First dip in flour, then beaten egg, then finally the breadcrumbs.
5) Heat butter and oil in the frying pan. Gently fry fishcakes for 4-5 min per side, until golden.