Recipe: Salmon, cod and coriandar fish cakes
- Credit: Archant
Jon Jones, head chef at The Organic Café and Bistro in Fornham All Saints, shares this recipe for organic salmon, cod and coriander fish cakes
Ingredients (Makes four large or eight small fishcakes)
350g salmon fillets
350g cod fillet
1 large leek (thinly sliced)
2 medium potatoes
1 half bunch of coriander (roughly chopped)
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2 tbs sweet chilli sauce
Salt and pepper
500ml white wine
Juice of two whole lemons
200g fresh bread crumbs
Sunflower oil for frying
Place the salmon and cod with thinly sliced leeks in a small tray and pour over the white wine and lemon juice. Cover with foil and place in a hot oven for 20 minutes.
Peel and dice the potatoes, boil and mash. The mash needs to be kept as dry as possible so do not add any additional butter or cream.
Remove the fish and leeks from the oven and drain well in a sieve to remove and excess juices. Let it sit until cold.
When the fish and mash are cool, flake the fish into a large mixing bowl, leaving it fairly chunky. Gradually combine the mash, chopped coriander, sweet chilli sauce and a good pinch of salt and pepper.
Divide the mix into four equal size balls and make them into a rough ‘fishcake shape’, this can be done using a round pastry cutter.
Lightly cover with the breadcrumbs and finish moulding the shape.
Pan fry in a small amount of the sunflower oil for one minute on each side until golden, and place in a hot oven for 10/15 minutes.
Serve with fresh leaf salad, lemon and tartare Sauce.