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MAKING FISH CAKES RECIPE BY TALLYRAND

Great Welsh food . . . . .

Croeso! (Welcome) . . . and diolch yn fawr (thank you) for joining me this week.

March 1st is St David's Day, St David being the Patron Saint of Wales.

So this week I would be very remiss if I did not give a Welsh recipe of some sort. Something that combines Wales and using something that can still be gathered on many parts of the UK beaches, that wonderful shellfish, cockles. Cockles bring back a flood of childhood memories for me, as every Thursday in our village in Wales, 'the cockleman' used to visit. Going around in his van, selling fresh cockles, mussels, etc that had been gathered and cooked that morning. A childhood treat for us was a small bag of cockles smothered in salt, pepper and vinegar and eaten with a toothpick.

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to make bread - www.cookingholidays.co.uk

This week's recipe which features cockles made into a sauce to accompany fresh fish cakes, was featured a couple of years ago in an article I wrote on Welsh cuisine for the National Geographic magazine.

SWANSEA FISH CAKES WITH A COCKLE SAUCE AND MINTED PEAS
(Teisennau pysgod Abertawe gyda saws cocos a phys ffres mintys)

To serve this dish, pour a little of the sauce onto the plate, place the fish cake in the centre and top with fine strips of leek that have been deep fried until crisp. Serve the peas separately.

Fish Cakes
(Teisennau Pysgod)

Ingredients

fish fillets
300
gm
potato purée (dry)
300
gm
hard boiled eggs (chopped)
1
pc
spring onions
30
gm
mild mustard
1/2
tsp
Worcester sauce
5
ml
chervil (chopped)
5
gm
mayonnaise
15
ml

Method

  • Cut the fish into even 2cm dice, season and quickly pan fry in a little butter

  • Mix the potato purée <click here> together with the rest of the ingredients and then fold in the fish

  • Mould into 4 even sized balls and flatten slightly and allow to set in the fridge

  • Lightly flour, pass through some beaten egg then through breadcrumbs, repeat this process to give a better coating

  • Place back into the fridge for 30 minutes

  • Gently pan-fry until golden brown all over and place in an oven pre-heated to 180ºC for 10 minutes

Cockle sauce
(Saws Cocos)

Ingredients

butter
25
gm
flour
25
gm
milk
200
ml
fish or seafood stock
200
ml
mild mustard
1
tsp
cockles
4
tbs
tomatoes
1
pc
chopped parsley
1
tsp

Method

  • Combine the milk, stock and mustard, gently warm through and set aside

  • In a separate saucepan, melt the butter over a gentle heat and add the flour

  • Cook gently for 5 minutes, ensuring it does not brown

  • Gradually add the warmed milk and fish (or seafood) stock, while stirring with a wooden spoon to ensure there are no lumps

  • Bring to a boil and simmer for 20 minutes, stirring occasionally to ensure it does not burn

  • Cut the tomatoes into small dice and add to the sauce with the cockles and parsley just before serving

Minted Peas
(P hys Ffres Mintys)

Ingredients

fresh garden peas
160
gm
castor sugar
1
tsp
mint leaves - chopped
1
tsp

Method

  • Place the peas in some boiling salted water and gently simmer for 5 minutes or until cooked

  • Drain

  • Gently stir through the sugar and mint leaves

Chef's Tip:

Chop the mint leaves just before required or they will turn black very quickly

Enjoy your fish cakes and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com