Fabulous Fishcakes (Serves 4-6)
These are the best and simplest, crispy, oven-baked fishcakes! They can be made with any flaky fish and are also a great way to use up left-over poached fish. Easy to make in advance, they can be frozen and defrosted before cooking or made a day ahead and stored in the fridge until ready to cook.
500g floury potatoes, peeled
400g fresh salmon fillet
a handful fresh parsley, chopped
Salt and pepper
1 cup plain flour, seasoned with salt and pepper
100g white bread, made into coarse crumbs
2 tblsp olive oil
Boil the potatoes until soft then drain. Allow to cool slightly then mash without butter or milk. Set to one side until completely cold. Meanwhile season the salmon fillets. Grill, bake or poach the fish until the fish is firm outside but still a little pink on the inside.
Transfer the cooked fish to a mixing bowl, remove any skin and bones and break up the flesh very roughly with a fork. When cooled, add the mashed potatoes, chopped parsley and salt and pepper to taste. Mix together with the fork - do not over mix or you will lose the pieces of fish.
Shape the mixture into cakes, any size you choose. Prepare 'a conveyor belt' of three shallow dishes, containing the seasoned flour, beaten egg and breadcrumbs. Dip each cake into the flour followed by the beaten egg and finally a generous coating of breadcrumbs. Lay the fish cakes on a board or plate, cover loosely and chill until ready to cook.
To Cook:Heat the oven to 200ºC / 190ºFan / Gas 6. Heat the oil and butter in a small pan and pour a little of this onto a baking tray. Place the fishcakes on to the buttered tray then drizzle over the remaining oil and butter. Place in a hot oven and bake for 10 - 20 minutes, or until browned and crisp - there is no need to turn the cakes over. Serve with homemade tartare sauce - see below - and a crisp salad.