|
| 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.
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 |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
