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Posts Tagged ‘Fragrant fishcakes with preserved lemon mayonnaise’

We loved these fishcakes by Sabrina Ghayour, they are jam-packed with herbs and full of flavour. The preserved lemon mayonnaise is the perfect accompaniment. We had them for dinner but they would work well as a starter too.

Wine Suggestion: A wine we haven’t had in ages, the Beauvignac Picpoul de Pinet. A wine that has been described by Andrew Jefford as “springtime in liquid form”. Refeshing, crisp and lively, plus a depth only old-vine, lower yielding vines can give.

Fish cakes with preserved lemon mayonnaise – serves 6 to 8

FOR THE FISH CAKES:

  • vegetable oil, for frying
  • 300g skinless chunky white fish fillet, we used cod, diced
  • 400g mashed potatoes
  • 30g dill, finely chopped
  • 30g coriander, finely chopped
  • 2 tbsp English mustard powder
  • 4 tbsp plain flour
  • 1 tsp chilli flakes
  • 1 tsp ground ginger
  • 1 tsp garlic granules
  • 1 egg

FOR THE PRESERVED LEMON MAYONNAISE:

  • 6 small preserved lemons, deseeded and finely chopped
  • 8 tbsp mayonnaise

Heat a frying pan over a gentle heat, add a little oil and the fish. Cook until opaque, then transfer to a sieve and leave to drain.

Preheat the oven to 230C or as high as your oven goes.

Mix the fish with the rest of the fish cake ingredients in a large mixing bowl and season well with maldon salt and black pepper. Use your hands to mix the ingredients together until you have a smooth paste, this will take a few minutes. Shape into 6-8 cakes and place on a baking tray.

Bake the fish cakes for about 12 minutes or until just starting to brown (we took ours out of the oven after about 9 minutes).

Finish cooking the fish cakes in a hot frying pan with a drizzle of oil for about 4 minutes on each side, or until nicely browned.

Mix the preserved lemons with the mayonnaise in a small bowl, season with pepper and serve with the hot fish cakes and some salad leaves.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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