Hake Fish Cakes With Mustard Middles Recipes

HAKE FISH CAKES WITH MUSTARD MIDDLES

Steps:

• Mix all the mustard middle ingredients together. Drape cling film across a muffin tin, then spoon the mix into 4 of the wells. Freeze for 30 mins or until solid.
• Put the potatoes, bay leaf and peppercorns in a pan of cold water, bring to the boil and cook for 20 mins or until tender. Remove and allow to steam-dry in a colander. Add the fish to the water and simmer for 5 mins until it is just cooked through at the thickest part.
• Mash the potatoes and stir in the spring onions, a little freshly grated nutmeg and some seasoning. Drain the hake, then flake it into the mash. Gently mix everything together and leave to cool.
• Divide the fish mixture into 4. Shape 1 fish cake at a time, moulding it into a ball. Make a well in the centre of the ball and push a frozen mustard middle into it, then shape the mash around it to make a smooth hockey-puck shape. Repeat with the remaining fish, then freeze for 15 mins.
• Using 3 shallow bowls, add the flour to one; put the egg and reserved egg white in another, and the breadcrumbs in the third. Beat the eggs with some seasoning. Thoroughly coat the fishcakes first in the flour, then the egg , then the breadcrumbs. Freeze the fish cakes until firm. Can be frozen for up to 1 month - defrost in the fridge for 2 hrs before cooking.
• When ready to cook, heat the oil to 180C in a large, deep saucepan (or use a fat fryer) and the oven to 190C/170C fan/gas 5. Fry the fish cakes for 7 mins, turning halfway, until crisp. Drain on kitchen paper, transfer to a baking sheet and bake for 5 mins (15 mins from frozen) so the middles are hot. Serve with dressed leaves and a lemon wedge.

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Steps:

• In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
• Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
• Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
• Garnish with Dijon Caper Mayonnaise and chopped parsley.
• In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

FISH CAKES WITH PAPRIKA LEMON MAYONNAISE

Steps:

• Make fish cakes:
• With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
• Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
• Make mayonnaise while fish cakes cook:
• Whisk together all mayonnaise ingredients in a small bowl until smooth.
• To serve:
• Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.

FISH CAKES WITH CAPER-PARSLEY SAUCE

Steps:

• Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
• Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
• Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.