Mary Berrys Very Posh Fishcakes Recipes

MARY BERRY'S VERY POSH FISHCAKES

Steps:

• Cook time: 40 minutes plus cooling 1. Preheat the oven 200°C/180°C fan/Gas 6. 2. Cook the potatoes in boiling salted water for about 15 minutes or until tender, then drain and mash well before setting aside to cool. 3. To cook the haddock, arrange the fillets, skin side up, on a sheet of foil and fold over the fish to make a parcel. Place on a baking tray and bake in the oven for about 15 minutes or until just cooked. Open the foil and peel the skin from each of the fillets, then set aside in the tin to cool in the juices. Leave the oven switched on and place a baking sheet inside to get very hot. 4. When the fish is cold, remove from the tin (reserving the juices) and flake large pieces into a bowl (see tip). Add the mash, mix gently to combine and season with salt and pepper. Chill in the fridge while you make the sauce. 5. Melt the 15g (½oz) of butter in a small saucepan, add the 15g (½oz) of flour and whisk over a medium heat for 2-3 minutes until smooth. Heat the milk in a separate pan, then gradually whisk into the butter and flour roux until you have a thick smooth sauce. Add the mustard, lemon juice, Parmesan and parsley, along with 2 tablespoons of the reserved fish cooking juices. Tip into a bowl and leave to cool for 15 minutes. 6. Divide the fish mixture into quarters and shape into four even-sized balls. Using your thumbs, make a deep well in the centre of each ball and spoon in thick cooled sauce until it comes to within 1cm (½in) of the top. Push some of the fish mixture on top so the cheese sauce is encased within the ball, then place on a board and press down a little to flatten into a fishcake (see tips). 7. Beat the egg for the coating in a shallow bowl, sprinkle the flour on to a plate and add the breadcrumbs to another plate. Coat each fishcake all over, first in the flour, then in the egg and finally the breadcrumbs, pressing the breadcrumbs in well and up the sides to ensure the fishcake is fully covered. Set aside on a plate until ready to cook. 8. Heat the oil and butter in a large frying pan, add the fishcakes and carefully fry over a medium heat for 2-3 minutes on each side until golden all over. Transfer to the hot baking sheet and slide into the oven to cook for 15 minutes or until piping hot inside 9. Serve hot with the lemon wedges. PREPARE AHEAD: Can be made the day before. Pan-fry up to 8 hours ahead and cook in the oven (preheated as in step 1) for 30 minutes to serve. FREEZE: Freezes well uncooked. MARY'S EVERYDAY TIPS: Try to keep the fish in fairly chunky flakes, so the fishcakes have a good texture. Panko breadcrumbs are my favourite as they stay crisp during cooking and give a lovely texture. Different brands vary in coarseness, however, and it's best to use very fine breadcrumbs for this recipe. If yours are coarse, place in a resealable freezer bag and bash with a rolling pin to make them finer. You may prefer to shape the fishcakes using wet hands - this makes it easier to handle the mash. It can be tricky to re-shape the balls once they are filled with sauce, hence not filling them quite to the top. If you have any of the fondant sauce left over, warm through in a small milk pan and serve on the side.

ULTIMATE FISH CAKES

Steps:

• Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
• Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
• Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
• Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
• Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
• Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
• Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
• Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
• Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
• Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
• Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
• On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
• Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
• Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
• Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.