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Nov 2010: Smoked Haddock Fish Cake with a Caper, Shallot and Parsley Butter Sauce
This time of year is hectic at best, and quick tasty food is a god send. The great thing about these is you could make them in the morning or even the night before and then finnish them quickly
Smoked Haddock Fish Cake with a Caper, Shallot and Parsley Butter Sauce
Serves 4
2x Smoked haddock 3 x Shallots
2 Large Potato (rooster) ½ Pint White Wine
Small Bunch of Chives 150 ml Double Cream
Small Bunch of Parsley 50 g Butter
3 Eggs 2 Shallots
100 g Flour 1 small Bunch Parsley
100g Breadcrumbs 50 g Capers
100g Milk Mixed Micro Herbs
3 Plum Tomatoes
Cover Potatoes in tin foil, place in the Oven until cooked. Take out of the foil and scoop out the Pulp off Potato. Then put this through a masher and place in a bowl once mashed.
Put the Smoked Haddock in a Tray, cover with Milk and bring this to the boil, then turn over, take it off the heat and let it rest for a few minutes and then drain the Flake into a bowl.
Pick, wash and chop both Parsley and Chives finely. Add 1 Egg to the Potato. Mix well and then add the herbs and flaked Haddock.
When mixing fold the Fish in so you don’t break it up too much. Check the seasoning and then shape your mix into round, flat shaped cakes. Put these into the Fridge to form. Then have flour, egg wash and breadcrumbs all set up to put the cakes first into the flour (dust off excess), then into the egg and lastly into the breadcrumbs. Once all covered place them into the Fridge till needed.
Peel and slice 3 off the shallots, fry lightly in a little butter, you do not want them to colour, then add white wine, reduce down and add the double Cream. Bring this to the boil and add the butter, whisk until melted, season and then pass the mix through a fine sieve.
Peel and chop shallots finely and pick and chop the parsley.
Core and score the tomato blanch in boiling salted water then refresh in iced salted water, when cold take out , peel and cut into four, deseed and chop into even sized dice.
When serving fry the cake slowly, then place in an oven for 2 – 3 minutes. Heat the sauce and just before serving add capers, shallots and parsley. For taste you could also add some lemon juice if you think it needs it.
Place cake in the middle of the plate and pour the sauce in a circle around. Sprinkle a few micro herbs around and ... ENJOY!
