Directions: |
Directions:Peel the potatoes cut into 2 cm chunks and cook in boiling salted water for 10 minutes or use baked potatoes scoop out the potato and disregard the skin. Rob the salmon or cod fillets all over with a little oil and a pinch of sea salt and black pepper then place in the colander and cover with tinfoil.
When the time is up on the potatoes please Colander the directly over the pan of boiling potatoes. Turn the heat down to medium low and cook for 8 to 10 minutes, or until the salmon or cod and potatoes are both thoroughly.
Meanwhile pic and finely chop the parsley please disregard the stocks once cooked remove the fish from the calendar to a plate and disregard the skin drain the potatoes and leave to steam dry for one minute then take back into the pan mash potatoes spread them mash round the side of the pan to help it’s cool down quickly.
Meanwhile pick and finely chop the parsley leaves disregard the stalks once cooked remove the fish from the colander to a plate and disregard the skin drain the potatoes and leave to steam dry for one minute then take back into the pan mash potatoes spread them mash round the side of the pan to help it cool down quickly.
When the potatoes are cool transfer to a bowl plate of salmon or cod into the bowl add 1 tablespoon of flour and eggs chopped parsley and a real good pinch of sea salt and black pepper finely grated over the lemon zest and mash and mix together really well.
Plastic plates with a little flower divide the mixture into four then lightly shape and packed into circle back to centimetres thick, does them with flour icing girl.
Put them onto a clean plate also bus with a bit of flour. If you’re going to freeze them wrap them in clingfilm at this point and put them into the freezer once simply pop them into the fridge for an hour before cooking, this will allow them to firm Up slightly.
Heat a couple of blocks of oil into a large frying pan over a medium heat, add the fishcake and cook for 3 to 4 minutes on each side, or I’m sure Christie and girlfriend you may need to work in batches. Serve straight away, with veg or salad and lemon wedges squeezing over. |
This recipe for Fish Cakes is from