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Posts Tagged ‘Preserved lemon’

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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PSB is our veg saviour early in the year when winter is lingering and spring still seems too far away. We loved this roasted version with a tangy lemon dressing.

Roasted PSB with feta & preserved lemons – serves 4 to 6 as a side

  • 500g purple sprouting broccoli
  • 2 tbsp olive oil
  • 1 red chilli, chopped
  • 1 preserved lemon, flesh and rind chopped, plus 1 tbsp juice from the jar
  • 80g yoghurt
  • 1 garlic cloves, grated
  • 30g feta

Heat the oven to 200C/180C fan/gas 6.

Put the PSB into large roasting tin, add the olive oil and red chilli, season with salt and pepper, then toss with your hands.

Roast for 15 minutes, turning halfway, until tender and starting to char.

Meanwhile stir the preserved lemon, juice and garlic into the yoghurt.

Crumble the feta over the roasted broccoli and drizzle with yoghurt dressing and your best olive oil.

(Original recipe from BBC Good Food)

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