Tuesday, 25 October 2011

Salmon & Trout Fishcakes with Hollandaise

Lots of people may be put off this one because I’m using trout- but don’t let that hold you back, I only chose it because it was cheap in my local supermarket. Just use the cheapest fish you can get your hands on.
You will need;
  • 2 x Boiling Pan
  • 1 x Chopping Board
  • 1 x Knife
  • 1 x Mixing Bowl (or any large bowl)
  • 1 x Small Glass
  • 1 x Frying Pan (optional - only for presentation)
(serves 4 - makes 8 cakes)

  • Smoked Trout / approx 400g, 2 fillets ( as mentioned earlier trout is not compulsory use the cheapest smoked fish you can find)
  • Smoked Salmon Trimmings / 250g (trimmings can be found in any supermarket - they taste the same and are always considerably cheaper)
  • Potatoes / 1.5kg (approx half a standard bag)
  • Milk /1 pint (will still have some left for tea and coffee)
  • Bacon / 8 rashers, 300g (optional)
  • Butter / 250g (1 block)
  • Eggs / 6 (economy won’t hurt anyone - except the chicken)
  • Dill / 25g (optional - for the hollandaise, but is not a necessity)
  • Salt & Pepper

1. Boil the potatoes, and poach the trout;
  • Firstly, peel the potatoes and cut into quarters, then add them to a boiling pan. Cover with cold water until all are submerged, and then add a pinch of salt. Leave on a high heat for 25 minutes, (or until they are soft enough for a knife to slide through them with no force) then remove and mash.
  • Next, skin the fish and chop the fillet into small pieces (the fish will be flaked anyway so don’t worry about hacking it up into pieces). Then put the fish in a pan and cover with milk until submerged, then poach on a medium heat for 15 minutes.
  • Once all is cooked mix the potato with the flaked fish, half the packet of dill and the chopped smoked salmon.
2. Next, shape the fishcakes and wrap them in bacon;
  • Obviously if you happen to have a shaping ring - use it. If not, just fill a small cup with the mixture in order to end up with similar sized fishcakes, (now is the time to make yours bigger by the way) then roll into shape with the palms of your hands.
  • Then wrap these individual cakes in bacon (mixture should make about 8 cakes.
  • Lastly, put your fishcakes on a baking tray and put in the oven at 200 degrees centigrade for 20 minutes. If you’re looking to impress then fry the fishcakes for 2 minutes on both sides then put in the oven for 15 minutes.

3. Finally, make your Hollandaise;
  • Firstly melt 250g of butter in the microwave (be careful not to burn the butter as it only takes 30-40 seconds to melt)
  • Separate the egg whites from the yolks, watch video then beat these yolks with a pinch of salt and pepper.
  • Finally, slowly add the butter whilst vigorously whisking them together (be careful as the mixture will split if you add it too fast), then if you wish add the rest of the dill. watch video

To Serve;
  • Place 1 fishcake in the centre of a plate.
  • Position the second leaning off the first cake.
  • Then pour a portion of hollandaise over the top and enjoy. If you have any lemon hanging around finish off with a wedge of lemon. watch video

Recipe in pictures;

Hope you all enjoy the recipe and would love to hear feedback, see you next time - eat well,

Seb Holmes
Videographer, Jack Lewis/ Editor, Richard Davill

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