Fish cakes and our perception of them have come a long way in recent years. They can be full of interesting ingredients and are versatile so they can be served as a main course or starter. The preparation does take a little time, but once ready they are very easy to cook and serve. I serve it here with delicious saffron sauce for dipping in. This recipe makes 16 x 50 gram fish cakes. Serve 2 as an appetiser and 3 as a main course. Once made they are well behaved and can be frozen, for use at a later date.
Ingredients make 16 x 50gram cakes
200 grams fresh Cod/Haddock
125 grams hot smoked salmon (skin on)
400 grams peeled & diced potatoes
12 raw King or tiger prawns, cleaned & peeled
1 large clove garlic
50 grams (2 shallots, finely diced)
1 Tbsp capers, finely chopped
1 Tbsp chopped cornichons (gherkins)
50 grams unsalted butter
150 grams natural bread crumbs
100 grams plain flour
Egg wash (1 large egg and 40 ml milk) beaten
1 pack of fresh chives* Or 15 g chopped Coriander
2 plum tomatoes
150 ml chicken stock
250 ml whipping cream
100 ml white wine
2 good pinches of saffron
- In an oven proof frying pan, cook the shallots in 25 grams butter until they are tender, then add the cod and season with salt & pepper. Transfer to a preheated oven 200 c (gas mark 6) and cook for 8 minutes, then allow to cool.
- Cover the potatoes with cold water, cook until tender, drain well then mash.
- Flake up the cod & salmon, making sure to remove all bones & skin, add the chopped capers and cornichons, (keep the salmon skin for the sauce.)
- Fry the garlic gently in 25 grams butter, add the tiger prawns and cook for 4 minutes.
- When cool cut up 4 of the prawns and add to the fish cake mix.
- Add the cool mashed potato to the flaked fish & mix well, then season with salt & pepper.
- Divide mix into 50g balls, then roll them first into the flour, then into the egg wash & finally into the bread crumbs. Flatten them into cake shapes and then lay on parchment paper and refrigerate.
- Combine the saffron & white wine in a non-stick saucepan, simmer until it has reduced down to about 25 ml then pour into a measuring jug & set aside.
- Cut the plum tomatoes into quarters and remove the seeds, but keep.
- Put the salmon skin, cream, chicken stock & tomatoes seeds into the saucepan & reduce down until you have about 200 ml left. Strain the sauce, making sure you lose as little as possible in the process.
- Cut the tomato quarters into a small uniform dice and add them to the strained sauce, then add the saffron liquid and 1 dessert spoon of finely chopped chives.
- Deep fry the remaining chives in vegetable oil for about 10 seconds, then drain on paper towels.
- Cut up the remaining tiger prawns and divide between 4 warm pasta bowls.
- Deep fry the fish cakes until golden brown and drain for a moment or two on paper towel.
To Serve: Pour some of the warm sauce into a small bowl, place onto a larger plate and then neatly arrange 2-3 fish cakes (depending on whether you are serving them as an appetiser or main course).
Chef’s Tips When coating food with breadcrumbs the secret is to keep one hand wet and one hand dry, so that the bread crumbs don’t get wet and clumpy. I also deep-fried a few raw parsnip shavings to use in the presentation. * If you don’t have chives then coriander also goes well in cream saffron sauces.
Special Thanks to the good people at Villeroy & Boch who supplied the wonderful china I used to display my fishcakes and saffron sauce.
Don’t forget to visit my other blogs
Easy & Cheap Student Recipes-A great resource if you are a student or just learning how to cook.
Old Blog Posts– A growing archive of posts from my original food blog, which had 20,922,573 page views from its beginning in February 2006 until December 2015.
Kevin Ashton © 2016 all rights reserved
One thought on “Fish Cakes with Tiger Prawns”
Beautifully composed photograph! The photo is sharp and the flowers are a nice touch. Perfect for a dinner party because it can be made in advance. The fish cakes are light and delicious and the whole dish is made that bit different by the unique flavour combinations in the sauce.
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