Thursday, 29 May 2014

Leftover Fishcakes and Spicy Roasted Tomato Salsa

Leftover Fishcakes and Spicy Roasted Tomato Salsa

Preparation Time - 10/15 minutes
Cooking Time - 20/30 minutes
Feeds 4/6

Ingredients -
400g of Potatoes- The floury variety work well such a Maris Piper, King Edward, Desiree
350g of Cod (well sourced and sustainable) -Combine with leftovers
1 bay leaf
150 ml of milk
Half a white onion - Finely diced
100g of Smoked mackerel- Broken up into generous chunks
2 Tablespoons of capers - Roughly chopped
Handful of parsley -Freshly chopped
2 Teaspoons of Dijon mustard
Zest of half a lemon
Generous sprinkle of rock salt
Generous sprinkle of black and white pepper
1 Egg - Beaten
3 Cups of breadcrumbs - Add 1 Cup to the fishcake mixture and use the other 2 to coat fishcakes with.
2 Generous gluts of rapeseed oil for frying.
2 Lemons - Cut into quarters

Instructions -
Start by chopping the potatoes into small chunks around 2 inches, this will help them to cook quicker.  Boil in salted water on a high heat for around 10 minutes.

If using leftover already cooked fish this part doesn't apply. Take uncooked fish and add a bay leaf plus milk to a pan, cover and bring to the boil then lower the heat and simmer for around 3 minutes. Remove from the heat and let the fish continue to cook in the milk for a further 2/3 minutes. The fish will be done when you can easily pull flakes apart from the fillet. Remove the fish from the milk and put to one side. Keep the milk as you can add a dash of this to your potatoes.
Lightly fry in a dash of rapeseed oil the diced onion until they turn translucent, this should take a minute or two and put to one side.
Once the potatoes are cooked drain and then cover with a lid and allow to steam dry, add in a small dash of the milk (that the fish cooked in) along with the broken up mackerel, add the cooked onions, capers, parsley and Dijon, seasoning, one cup of breadcrumbs and egg, give it a thorough stir, combining all the flavours. Lastly add in the fish, gently combining so to keep the chunks of fish as sizeable as possible.
On a separate plate pour out the breadcrumbs - mould a handful of the mixture into a ball then flatten it a little on both sides. Roll the slightly sticky mixture into the breadcrumbs. Ideally leave all fishcakes to chill and set in the fridge for an hour or so or all day. When ready to cook transfer to a heated well oiled frying pan, allow to cook for around 4/5 minutes on each side. Don't be tempted to turn them too early. If you're pan isn't large enough to cook them all at once you can transfer to the oven on 150 degree Celsius to keep warm.

Spicy Roasted Tomato Salsa -

Preparation Time -5/10 minutes
Cooking Time - 12/15 minutes
Feeds - 4/6

Ingredients -
400g of Ripe/Deep red tomatoes - Roughly chopped into quarters
Glug of rapeseed oil
Sprinkle of rock salt
Generous sprinkle of black and white pepper
1 White onion - Finely diced
2 Cloves of garlic - Crushed and finely diced
1 Red chilli - Finely diced (remove seeds and add less chilli for less spice)
1 Tablespoon of pickled jalapeƱo peppers - Finely chopped
Handful of coriander - Finely chopped
Glug of red wine vinegar
Juice of 1 lime
Dash of Tabasco
Sprinkle of chilli flakes

Instructions -
Pre heat the oven to 190 degrees Celsius and then add the sliced tomatoes to an ovenproof dish with a glug of rapeseed oil and sprinkle over the seasoning. Roast for 12/15 minutes until they soften. Once they're cooked blitz with a hand blender until smooth and leave to cool.
While the the tomatoes are roasting chop the onions, garlic, chilli, jalapeƱos and coriander. Combine in a bowl and thoroughly mix. Add in the red wine vinegar, lime juice (add the tabasco and chilli flakes for extra heat) followed by the cooled tomatoes. Check for seasoning once all thoroughly combined.

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