Fish Cakes With Tartare Sauce Food

FISH CAKES WITH TARTARE SAUCE

Steps:

• Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
• Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
• At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
• While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
• Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
• Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
• Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

LUXURY FISHCAKES WITH TARTARE VELOUTé

Steps:

• Heat oven to 200C/180C fan/gas 6. Stab the potato a few times and bake for about 1 hr or until soft. Cut the potato in half, scoop out the flesh and mash it, or pass through a ricer, and set aside. Meanwhile, put the fish in a shallow saucepan with the bay and mustard and season with salt and pepper. Pour the milk over, then place on a high heat. Once it's simmering, turn off the heat, cover and leave for 10 mins.
• Put the dry mashed potato in a bowl and add the egg yolk, butter, a grating of nutmeg, lemon zest and juice, the cheddar, crabmeat and spring onions. Combine all the ingredients, then add 1 tbsp of the poaching milk. Taste the potato mix, add seasoning and mix well. Lift the fish out of the milk, pour the milk into a jug and set aside, then flake the fish through the mix, combining carefully to keep big chunks of it. Shape the mixture into six cakes. Put the flour, beaten egg and breadcrumbs in three separate bowls and dip each fishcake in each one, being sure to coat them evenly. Can be prepared up to two days ahead or frozen for one month.
• To make the sauce, heat the butter in a shallow saucepan until sizzling, then stir in the flour to make a sandy paste. Cook on a low heat for 2 mins, then gradually pour in the poaching milk. Add enough to make a silky sauce, then finish with the cream and simmer gently for 10 mins. Stir in some lemon juice, parsley and capers and season. Keep warm.
• To cook the fishcakes, heat the oil in a large, non-stick frying pan and cook for 4-5 mins on each side until dark golden and crisp. If your pan isn't big enough to cook them all at once, keep them warm in a low oven. Place each cake on a plate, pour a generous amount of sauce around the outside and then top the fishcake with a softly poached egg. Serve with a few pea shoots and extra lemon wedges for squeezing over, if you like.

COD CAKES WITH DIJON TARTAR SAUCE

Steps:

• Make the sauce by mixing all the ingredients and refrigerate.
• Preheat oven to 350°F.
• Cook potato in microwave 5 minutes until tender.
• Mash and cool.
• Add remaining ingredients and shape into 12 patties.
• Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side.
• Spray a baking sheet with cooking spray and add cooked patties.
• Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.