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Fish Cakes

900 g Boned and skinned fresh haddock
250 ml Full-cream milk
2 tb Cornflour
Freshly grated nutmeg
3 tb Chopped fresh parsley
250 ml Creme fraiche or soured cream mixed with double cream

Cut the fish up roughly and process in 3 batches with just enough of the milk to smooth it out. Keep processing in several long bursts, scraping down the sides of the bowl every now and then, until the puree is very smooth. Scoop into a bowl to finish the mixing by hand - this apparently is where the skill comes into it and cannot be replicated in a processor! Sprinkle over the cornflour, nutmeg, parsley and salt and mix evenly.

Mix the remaining milk with the creme fraiche, and slowly beat it into the fish mixture a little at a time until it is light and fluffy.

Chill the fish mixture for 30 minutes in the refrigerator. Shape generous tablespoons of it into small flat, round cakes about 1cm thick. Fry in butter or butter and oil until browned.

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