Foodie Friday: Three-Fish Fishcakes with Tartare Sauce

fishcakestartare(Serves 4)

Ingredients:
500g floury potatoes, such as Desiree or King Edward, peeled and cut into large chunks
170g each of skinless and boneless smoked haddock fillet, plain haddock fillet and salmon fillet
3 tbsp fat-free natural yogurt
1 egg
4 slices of wholemeal bread, whizzed in a food processor to make breadcrumbs
120g parmesan, finely grated
Freshly grated zest and juice of 1/2 unwaxed lemon
Salt and freshly ground black pepper
Frylight
Frisee (or curly endive) leaves and lemon wedges, to serve

For the tartare sauce:
150g fat-free natural yogurt
2 handfuls of fresh chives, finely chopped
1 tbsp capers, drained and roughly chopped

Method:
1. Boil the potatoes for 20-25 minutes, or until tender, then drain well. Meanwhile, steam the fish for 8 minutes.
2. Mash the potatoes with the yogurt and lemon zest and juice until smooth. Flake the fish into the mash, gently stir and season. Divide into 8 and leave to cool.
3. Preheat your oven to gas 6. Beat the egg in a shallow dish with 1 tbsp water. Mix the breadcrumbs and parmesan in a second shallow dish. Shape each fish portion into a neat round and coat in the egg then the breadcrumbs.
4. Place the fishcakes on a baking tray in a single layer. Spray with Frylight and bake for 20 minutes. Turn, spray with more Frylight and cook for a further 10-15 minutes, or until golden and piping hot.
5. Mix all the sauce ingredients together and season. Serve the fishcakes with the frisee leaves, tartare sauce and lemon wedges for squeezing over.

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