Hake With Lemon & Dill Fishcake
From DonSpain 4 years agoIngredients
- Sunflower Oil - for frying shopping list
- 360g/12oz fillets Hake or other firm White Fish - deboned but unskinned shopping list
- 450g/1lb Potatoes - cooked, drained, dried a bit and mashed with a little milk shopping list
- 3tbsp Shallots - finely sliced shopping list
- 450ml/15fl oz Whole Milk shopping list
- 1 Lemon - zest and juice - to taste shopping list
- 1 Egg Yoke - lightly beaten shopping list
- Quantity Breadcrumbs - for coating fishcakes shopping list
- 1 Bay Leaf shopping list
- 2tbsp fresh Dill - finely chopped shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Place the fish fillets in a large frying pan, pour in the milk, add the bay leaf and season with salt and pepper;
- Cover the pan with a lid and gently bring milk to a low simmer;
- Simmer gently and poach for some 5 to 10 minutes or so or until the fish is just cooked and readily flakes;
- When ready, carefully remove the fish, transfer to a plate lined with kitchen towel;
- Remove the skin and break the fish into large chunks;
- Set aside and leave to cool;
- Mix the fish, egg, shallots, lemon juice and zest and dill together until well combined;
- Add potatoes to thicken mixture sufficiently to roll into balls;
- Season to taste and roll into balls;
- Roll the balls in the breadcrumbs coating each one evenly all over;
- Flatten into burger shapes to size you desire;
- Set aside on tray, cover with cling film and chill in the fridge for an hour or so;
- Heat oil in large frying pan, add the fishcakes and cook on medium heat, turning at least once to ensure golden brown on both sides, until just cooked through.
- Serve with tartare sauce, parsley sauce, using poaching milk, &/or lemon wedges, coleslaw, fries and a simple salad
People Who Like This Dish 2
- MotherAnn Charlestown Twp., Ohio
- clbacon Birmingham, AL
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