Ingredients with Measurements:
- 500g Grimsby smoked haddock, skin removed
- 500g potatoes, peeled and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 2 tbsp Dijon mustard
- 1 egg, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Frying pan
- Mixing bowl
- Baking sheet
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 200°C (400°F).
2. In a large pot, boil the potatoes until they are soft. Drain and mash them with a fork or a potato masher. Add the milk and butter and mix well.
3. In a frying pan, heat the olive oil and sauté the onion and garlic until they are soft and translucent.
4. Add the smoked haddock to the pan and cook for about 5 minutes, until it is cooked through.
5. Remove the fish from the pan and flake it into small pieces.
6. Add the fish, onion, garlic, parsley, Dijon mustard, salt, and pepper to the mashed potatoes. Mix well.
7. Shape the mixture into small balls and flatten them into patties.
8. Dip each patty into the beaten egg and then coat them in breadcrumbs.
9. Place the fishcakes on a baking sheet and bake for 15-20 minutes, until they are golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 200°C (400°F)
Serving size:
- This recipe makes about 10 fishcakes, serving 4-5 people.
Nutritional information:
- Calories: 300 per serving
- Fat: 8g
- Carbohydrates: 35g
- Protein: 22g
Substitutions for ingredients:
- Instead of Grimsby smoked haddock, you can use any other smoked fish, such as salmon or trout.
- Instead of potatoes, you can use sweet potatoes or cauliflower.
- Instead of Dijon mustard, you can use wholegrain mustard or English mustard.
Variations:
- Add some grated cheddar cheese to the mixture for extra flavor.
- Add some chopped chives or spring onions for a fresh taste.
- Add some lemon zest for a zesty kick.
Tips and tricks:
- Make sure to remove all the bones from the smoked haddock before cooking.
- If you don't have a food processor, you can mash the potatoes and fish with a fork.
- To make the fishcakes more crispy, you can fry them in a pan with some oil instead of baking them in the oven.
Storage instructions:
- Store the fishcakes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the fishcakes, place them in a preheated oven at 180°C (350°F) for 10-15 minutes, until they are heated through.
Presentation ideas:
- Serve the fishcakes on a bed of salad greens with a dollop of tartar sauce on top.
- Garnish the fishcakes with some chopped fresh parsley or chives.
Pairings:
- Serve the fishcakes with some lemon wedges and a side of roasted vegetables.
- Pair the fishcakes with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Roasted vegetables, such as carrots, broccoli, and sweet potatoes.
- Green salad with a vinaigrette dressing.
- Creamy mashed potatoes.
Troubleshooting advice:
- If the fishcakes are falling apart, add some more breadcrumbs to the mixture to help bind it together.
- If the fishcakes are too dry, add some more milk to the mashed potatoes.
Food safety advice:
- Make sure to cook the fishcakes until they are golden brown and heated through to avoid any risk of food poisoning.
Food history:
- Grimsby smoked haddock is a traditional British ingredient that has been smoked in the town of Grimsby for over 200 years.
Flavor profiles:
- The Grimsby smoked haddock adds a smoky and salty flavor to the fishcakes, while the mashed potatoes and Dijon mustard add a creamy and tangy taste.
Serving suggestions:
- Serve the fishcakes as a main course for lunch or dinner.
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Region: British