Smoked Haddock, Prawn and Herb Fishcakes

How to make Great Fishcakes

Fishcakes are incredibly versatile, they can be a great starter like the Thai style crab cake, flavoured with lemongrass and chilli with a sweet and sour dipping sauce or a crisp golden-fried fishcake as a main course, a staple of many pub and restaurant menus. Fishcakes are really simple to make, and you can use potato to bulk up what can be expensive fish and seafood. You can choose from any number of combinations; a simple white fish such as cod, haddock or coley with a piquant brown caper and parsley butter for added zing, smoked salmon and dill ( ask your fishmonger if he sells smoked salmon trimmings ), extravagant salmon and lobster topped with sour cream and caviar or today’s recipe that punches plenty of flavour, smoked haddock, prawn and herb.

Smoked Haddock, Prawn and Herb Fishcakes
Smoked Haddock, Prawn and Herb Fishcakes

This is a very tasty fishcake for a light lunch, al fresco dining on a hot summer’s day with a crisp salad and some Tartar sauce or as simple supper served on a bed of creamed leeks or Ratatouille. The smoked haddock gives a lovely rich smoky flavour perfectly complimented by the herbs and light fluffy potato. Panné is the technique for breadcrumbing any food from fish to the classic Chicken Kiev to make this recipe you can use stale bread processed into breadcrumbs, Panko or as I have polenta or coursed cornmeal. Dip the fishcake in seasoned flour, then egg and milk mix then in the coating. Further dip in the egg mix and coating a second time for a crispier finish.

For more information on how to Panné visit A Cook’s Compendium


Crispy Smoked Haddock and Prawn Fishcakes

1kg Fluffy Potatoes, washed and peeled

750ml Milk

250g Smoked Haddock, skin removed and de-boned

250g Mixed Fish ( Cod, Whiting, Salmon ), skin removed and de-boned*

250g Prawns, roughly chopped

50g Shallots or Spring Onions, peeled and very very very finely chopped 

50g Jersey Butter

1 small Onion, peeled

25ml Jersey Double Cream

20g finely chopped Chives

20g finely chopped Parsley

10g finely chopped Chervil

2 Cloves

1 Bay leaf

Sea Salt and freshly ground White Pepper to taste

Seasoned Flour, Egg and Milk, Course Cornmeal

*Your fishmonger may sell this using his offcuts

Stud the bay leaf to onion using the cloves, this is called a cloute. Pour the milk into a medium sized heavy-bottomed pan and add the cloute and the fish. Place on a low heat and bring to a simmer, and gently poach the fish for five minutes. Remove the fish from the pan and cool, the milk can be used to flavour  a chowder or a velouté sauce. When cool break the fish into large chunks. At the same time as you are poaching the fish boil the potatoes in another pan for mashing. When soft steam dry to remove excess moisture then gently mash with the cream, butter, salt and pepper. Combine the mashed potatoes, fish, prawns, onions and herbs together trying to keep the fish in large flakes throughout the mix. Correct seasoning.

Allow the mix to cool sufficiently so that you can safely handle it and then shape the mix into balls then squash slightly into fishcakes. Place the fishcakes on to a lightly floured baking tray and chill thoroughly, this will make the next stage much easier. Panné the fishcakes in the seasoned flour, egg mix and breadcrumbs, passing twice through the breadcrumbs. To cook gently shallow fry in a little oil for around five minutes on each side then finish in a preheated oven at 350 F / 180 C / Gas Mark 4 for around twenty minutes until golden brown and hot throughout.

Wine

 

What to Drink? Why not try your fishcakes with a crisp dry white wine like a chilled Soave or New Zealand Semillon.

Allergens in this recipe are;

  Flour  Raw Fish Milk  Crab

Please see the Allergens Page

Spicy Crab & Prawn Fishcakes with Sweetcorn and Coriander and a Thai style Dipping Sauce

Everyone who cooks has a list of purely personal favourite dishes, their own or at a restaurant, they can be terribly simple or frighteningly complex. As a chef, you develop a list of go-to classic recipes that work every time, easy to cook and as incredible eating for family, friends or paying guests. Thai Spiced Crab and Prawn Fishcakes would get an entry near to the top on to both of my lists although a little extravagant. I know living on an island spoils you with the ability to get hold of great ingredients like fresh crab every day. I love the layers of flavours in Thai cooking and while this dish is only my interpretation I hope it has a little of the depth, spice, and variety with the typical hot, sweet and sour tastes. The Thai style dipping sauce can be made a day ahead and stored in the refrigerator but is best served at room temperature.

Thai style Crab Cakes

Spicy Crab & Prawn Fishcakes with Sweetcorn and Coriander

and a Thai style Dipping Sauce                                            serves 4 – 6

150 gr firm White Fish such as Cod, Haddock or Coley

100 gr freshly picked White Crab Meat

50 gr fresh peeled Prawns, roughly chopped

50 gr cooked Sweetcorn Nibs

1 medium sized, fresh, free range Egg

2 stems Lemon Grass, peeled and finely chopped

2 small, hot Chilli Peppers, finely diced

1 piece of Preserved Ginger, finely grated

1 tablespoon of Fish Sauce

Zest and juice of 2 fresh Limes

½ teaspoon of ground Coriander

¼ teaspoon of freshly ground Black Pepper

1 Bunch of fresh Coriander, finely chopped

A large knob of Butter and Vegetable oil for frying

for the dipping sauce

1 small Carrot, peeled and very finely diced

1 Banana Shallot, peeled and very finely diced

1 stick of Celery, very finely diced

1 sweet Red Pepper, very finely diced

2 small hot Chilli peppers, finely diced

2 stems Lemon Grass, finely chopped

2 cloves of garlic, peeled and crushed to a pulp

1 piece of Preserved Ginger, finely grated

3 tablespoons of Fish Sauce

2 tablespoons of Palm Sugar or soft Brown Sugar

Zest and juice of 2 fresh Limes

1 tablespoon of fresh Coriander, finely chopped

freshly boiled Water

First, prepare the dipping sauce by placing all of the ingredients excluding the coriander in a glass bowl just covered with boiling water. Stir and allow to cool. When completely cooled down stir in the coriander. Adding the coriander whilst hot can discolour the chopped leaves, allowing the sauce to cool will ensure an appealing fresh green colour. The temperature of the boiling water is sufficient to soften but not cook the vegetables leaving a slight crunch.

Blitz the fish in a food processor for two minutes on the pulse setting. You do not want to let the motor get hot as it will start to cook the fish. For a professional finish, you can pass the fish through a fine sieve to remove any unprocessed lumps. Add the egg, fish sauce, lime zest and juice and process for a further minute. Transfer to a bowl and work in the remaining ingredients. Do not worry if the mixture seems quite loose as it will produce a moist crab cake.

Cooking Crab CakesHeat a thin coating of oil in a heavy bottomed nonstick frying pan over a medium-high heat add the butter and using an ice cream scoop drop in four or five balls of the crab mix. Flatten gently with a spatula and cook for five to six minutes before very carefully turning and cooking for a few more minutes. When the crab cakes are golden brown on both sides and firm to the touch but not solid, remove on to kitchen paper and keep warm. Wipe out the pan and repeat the process to use up the crab mixture. Serve with the dipping sauce and lime wedges.

Wine and Beer

 

What to Drink? Spicy Thai style fishcakes need something to refresh the palate and pair with the chilli heat try a dry New Zealand Riesling wine or the complimentary coriander and citrus zest  flavours of Continental Wheat beers.

Allergens in this recipe are;

Raw Fish  Eggs  Crab  Celery

Please see the Allergens Page