Tag Archives: salmon

Fish Cakes that go Fast.

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.

Recipe:

450g of fish (I used a mix of salmon and pollack)

300g potato

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!
Dietitian UK: fishcake mix
Dietitian UK: fishcake mix
  • Place onto a baking tray and leave to firm up in the fridge.
Dietitian UK:  Fishcakes in the fridge
Dietitian UK: Fishcakes 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 😉

 

Risotto Love.

We love risotto in our house. It’s just so versatile. You can dress it up all fancy and swish for a dinner party or keep it simple for an everyday family meal. Plus, its wheat and gluten free, can easily be vegetarian and it’s easy, peasey to make….even my husband who isn’t into cooking can make a risotto 😉

Our favourites at the moment are mushroom and blue cheese and a creamy leek and lemon version with salmon. Butternut squash with a grating of nutmeg works well as does chicken and pea.

Risotto’s take a bit of love and time, you can’t really walk away and leave them to cook themselves, unless you like crunchy rice…so stay by the cooker and let it cook slowly, simmering not boiling.

Using a home made stock is tasty and lower in salt. We make stock using the chicken bones after a roast and freeze it down for later.

Swap cream for low fat creme fraiche or natural yoghurt and low fat creme cheese. Keeps the creamy taste but cuts the fat.

Add a splash of wine and some fresh herbs for extra flavour. You can go fairly bold in a risotto so try some different flavour combos.

You can make it in advance, then finish off with the last bit of stock or a swirl of milk/wine when heating up. It also makes great leftovers for lunches.

If feeding a baby it’s perfect sticky finger food, my baby adores risotto.