Melt-in-the-middle salmon and cod fishcakes
SERVES 4 INGREDIENTS
■ 500g Maris Piper potatoes, peeled and cut into pieces
■ 300g skinless
cod fillet
■ 120g skinless
salmon fillet
■ Pinch of freshly
grated nutmeg
■ 2 tbsp milk ■ Handful of fresh flat-leaf parsley, finely chopped
■ Zest of 1 lemon
■ 3 tbsp
wholemeal flour
■ 2 eggs, beaten
■ 100g fresh
breadcrumbs
■ 2 tbsp extra
virgin olive oil
1
Make the sauce at least 2 hours in advance, so it has time to freeze. Put the flour and butter into a small saucepan set over a low heat and stir to make a paste.
2
Slowly pour the milk into the pan and whisk until a smooth sauce forms. Keep whisking for a further 5 minutes until the sauce thickens. Remove the pan from the heat then stir in the cheese and mustard. Season with a little salt and pepper. Divide the mixture evenly between 4 silicone cupcake cases then place in the freezer for at least 2 hours.
3
Boil the potatoes in a large saucepan of salted water for about 15 minutes until tender, then remove with a slotted spoon and leave to dry.
4
Place the fish in the same pan of water and poach for 5-6 minutes until cooked. Remove and once cool flake the fish into chunks.
5
Transfer the potatoes to a clean pan. Add the nutmeg and milk
FOR THE SAUCE
■ 1 tbsp
wholemeal flour
■ 1 tbsp butter
■ 300ml milk
■ 50g Cheddar
cheese, grated
■ 1 tsp Dijon
mustard
■ Sea salt and
black pepper
then mash until smooth. Now add the fish, parsley and lemon zest and fold together.
6
Divide the fishcake mixture into 4 balls and make a well in the centre of each. Take the frozen sauce out of the freezer and push one frozen disc into each of the fishcakes, then shape the potato mixture around it. Place on parchment paper and put in the freezer for 20 minutes.
7
Coat each fishcake in flour, then dip in the egg and then the breadcrumbs to cover.
8
Preheat the oven to 200°C/ 180°C fan/gas mark 6. Heat the oil in a non-stick frying pan over a medium heat, then cook the fishcakes on each side for 3 minutes until browned. Transfer to a baking sheet and cook in the oven for 15 minutes until the centres are hot.
9
Serve with salad, peas or fine green beans.