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Fishcake with Seasonal Veg by Chef Graham Fox

Posted by True Highlands in Scottish Recipes | 0 comments

The lunch menu at Sutor Creek features a selection of locally sourced meats, vegetables and fish in addition to wood-fired pizzas. One of the most popular lunch dishes is the Smoked Haddock Fishcake served with a mustard sauce and seasonal vegetables. Fishcakes are a great family supper (kids love getting involved with the egging and breading part!) or make a smaller portion to serve as a starter for a dinner party.

Fishcake

SALMON AND COD FISHCAKE

Ingredients
100g Salmon
100g Cod or Haddock
100g Mashed Potato
2 Spring Onions
1 tbsp Chopped Parsley
Salt & Pepper

For Breading the Fishcakes – a bowl of each
Plain Flour
Egg and milk mixed
Fine Breadcrumbs

Method of Preparation
Put the potatoes on to boil and while they are cooking fry the salmon and cod in a separate pan. Cook the fish until golden brown on both sides. Remove from pan, place in a large mixing bowl and allow to cool. Once potatoes are cooked, make the mash and add to the fish with the spring onions, parsley and seasoning. Gently fold all the ingredients leaving fish in chunks. Divide into 4 balls, approx 75g each, and shape into little cakes. Dust the fishcake with flour, then cover in egg and milk mix and finally coat in the breadcrumbs.

Cooking
The fishcakes can either be deep or pan-fried until golden brown. Transfer the fishcakes to a baking sheet and place in the oven at 180 degrees for approximately 5 minutes to ensure heated through.

Serving suggestions
Serve with a selection of seasonal vegetables and a Mustard and Chive sauce.

Mustard and Chive Sauce

30g Butter
40g Finely diced shallots
100ml White Wine
100ml Vegetable Stock
200ml Double Cream
1 tsp Wholegrain Mustard
2 tbsp Finely chopped chives

Melt the butter in a medium sized pan. Add the shallots and cook until soft but with no colour. Then add the white wine and reduce by half. Add the stock, cream and mustard and allow to simmer. Once it reaches a sauce (thicker) consistency, add the chives, season and serve immediately.

Enjoy your fishcakes!

Chef Graham Fox
Sutor Creek Cafe
Cromarty
01381 600855

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