Salmon And Cod Cake Food

SALMON AND COD FISHCAKES

Steps:

• Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
• Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
• In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
• Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
• Garnish with parsley and slices of lemon.

SALMON AND COD FISH CAKES

Steps:

• Mayonnaise Relish.
• Combine all the ingredients together in a bowl and refrigerate until ready to use.
• Fish Cakes.
• In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
• Shape into patties, you will get about 6 large or 8 medium patties from this.
• Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
• Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
• Serve on buns or over salad as I did and top with relish.

SALMON AND COD CAKE

Steps:

• For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan.
• Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes.
• For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper.
• For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper.
• Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

NOVA SCOTIA FISH CAKES

Steps:

• In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
• Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
• Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.

COD CAKES

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

ZESTY ROAST SALMON & COD

Steps:

• Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well. Carefully toss the fish to coat, cover and leave to marinate in the fridge for 1-2 hours. Put the raisins into a small bowl, pour over the orange juice and set to one side. Heat oven to 200C/fan 180C/gas 6.
• Place the peppers in a large shallow, ovenproof pan (approx 35cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil. Season, toss together and roast in the oven for 30 mins. Toast the pine nuts on a baking tray on another shelf of the oven for 8-10 mins, until golden.
• Arrange the fish and raisins on top of the peppers and pour over the juices. Scatter the pine nuts over and season with a good pinch of salt. Cook in the oven for 12-15 mins until the fish is just cooked through. Scatter with parsley and bring to the table.