Pour the milk into a shallow sauteål pan add the haddock fillets and bay leaf then season. Fish cakes make a great easy supper dish and seem to be popular with everyone. Remove the cooked haddock from the milk and set aside to cool. Cook gently for 6 10 minutes until the fish is separating into flakes. Meanwhile place the fish and mint stalks in a large pan and cover with the milk plus 300ml water.
With the motor running slowly add the oil in a thin stream until emulsified. Remove the fish and bring the milk to a boil. Gently fold the haddock capers lemon zest parsley and egg yolk into the mash and season. Freeze the fishcakes and cook from frozen as in step 5 adding an extra 10 minutes oven cooking boil the potatoes until soft drain. Add the haddock again reduce the heat and simmer for 4 minutes.
Remove the skin and bones from the fish if not already removed and place in a baking tray with the onion white wine bay leaves garlic and thyme. Drain well and mash until smooth. Poach covered for 5 minutes until just beginning to flake. Place the potatoes in a large saucepan cover with water bring to the boil and simmer for 10 12 minutes until tender. 100g of salmon fillet.
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Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight. Drain on kitchen paper. Not seen in the pictures is a bit of dried dill paprika salt and pepper. These haddock fishcakes stay true to that ethos. Almost all of the ingredients i use to make the fishcakes are pictured below they are 1 lb of haddock two potatoes one red and one green bell pepper one onion a bit of thyme and a bit of parsley.
Cover and chill until needed. Mix in the horseradish lemon juice salt and pepper to taste. Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish. 400g of smoked haddock. Meanwhile spoon the mayo into a bowl.
Return to the hot pan and steam dry. For the mayonnaise place the egg yolks vinegar and mustard in a food processor and blend. Next remove the skin and flake the fish. Meanwhile place the smoked haddock in a large frying pan and cover with boiling water. Return to the hot pan and steam dry.
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Next remove the skin and flake the fish. With the motor running slowly add the oil in a thin stream until emulsified. Pour the milk into a shallow sauteål pan add the haddock fillets and bay leaf then season.