We’ve had a really odd few weeks of weather, it’s rained ALOT and then there have been moments of lovely sunshine, though not many of them. It’s meant that instead of being out in the garden picking beans in strappy tops and shorts, I’m craving more wintery foods. So as a compromise here’s my fishcake recipe, works for winter, summer, spring or autumn 😉
The added bonus with this recipe is it gets those family members who say they don’t like fish, to eat fish. I always like to prove people wrong on foods when they say they don’t like foods! Also you can get in some omega 3’s which are great for reducing inflammation, for improving blood flow, for boosting brain power and keeping the heart healthy, then whack in some hidden veggies too.
My toddler always ends up eating her portion and then asking for more, so eats half of my portion too – and I never remember this when making them. So mental note to you all….make extra.
450g of fish (I used a mix of salmon and pollack)
100ml white wine
chopped herbs and a bayleaf
small knob of butter
200g mushrooms finely chopped
2 egg yolks
2 tsp mustard
- Poach the fish in 100ml white wine with some chopped herbs, a bay leaf and a small knob of butter.
- When it is cooked, remove from the pan and let the cooking liquid reduce down by leaving it to simmer on the hob.
- Meanwhile peel, chop and cook the potatoes, then mash without adding butter or milk so they are dry.
- Chop up the mushrooms or other vegetables and seperate the eggs.
- Flake the fish into a large bowl then add the potatoes, egg yolks, mustard, cooking liquid and vegetables. Mix and then shape into fish cakes, they may be quite moist, that is fine!
- Place onto a baking tray and leave to firm up in the fridge.
- Cook in a non stick pan when needed. I’d advise you make extra as these go quick fast in our house! I’m sure you could bake in the oven, please try it out and let me know.
Serve with a large salad and a cheeky glass of white wine 😉