March 25, 2012 § 4 Comments
It was one of those nights when I hadn’t thought of dinner beforehand and my son-in-law recommended this Nigel Slater recipe. I had only a few things on hand and one of them was frozen halibut, sent to me by my daughter’s best friend Jen, who lives in Alaska. This recipe is so delicious and easy: fish, potatoes, milk and white wine, which is one thing I always have in my kitchen!
Nigel Slater’s recipe from “Appetite”
I’ll give you the Americanized measures:
a little over a pound each of potatoes and fish (halibut, salmon, haddock, cod, hake or any white fish)
milk for baking the fish in
a little flour for the coating
butter and oil for sauteing
glass of white wine
small bunch of tarragon ( I used dried)
cream ( 1 1/4 cups)
Heat oven to 400 F ; Peel and cut potatoes into chunks, and boil til soft. Put fish in baking pan, almost cover with milk, add a bay leaf if you like, and bake about 10 – 15 minutes until fish is opaque. Drain potatoes and mash. Get the good stuff from the cooked fish and save the milk. Add fish to potatoes and add salt and pepper (plus anything you want like dill, parsley, leeks, anchovies). Mix it all together briefly and gently – don’t crush the flakes of the fish too much.
Shape the patties and coat them in a little flour. Melt butter and oil and saute them until golden, a few minutes on each side. Remove to a platter and keep them warm in a low oven.
Wipe out the pan, add wine and let it bubble down over high heat until a few tablespoons remain. Add tarragon, pour in cream and a wineglass full of the fish milk and bring to a boil until it thickens. Season with salt and pepper and pour over the fishcakes.
If you want to avoid cream, you can always use milk and thicken with a little flour or arrowroot.