Easy Fishcakes

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.

Enjoy!

Advertisements

Tagged: , , , ,

§ 4 Responses to Easy Fishcakes

  • Margit von Fekete- Waimon says:

    This is my new favorite meal. I substituted coconut milk and I didn’t have any white wine on hand, so I just made the sauce with out the wine and it was really great. I spoke with Agi, my sister about these changes beforehand and she gave me the OK…people with diary allergies can eliminate the butter and milk!!

  • Agi's Farmhouse Kitchen says:

    Coconut milk is a great substitute, even if you’re not allergic but just don’t have all the ingredients on hand. That’s what’s fun about cooking, letting the creative juices flow!

  • NYNYFoodie says:

    These fishcakes were amazing! They were so easy to make. The leftovers kept very well. We heated them up in the microwave, and they were still moist and delicious. Thanks for the great recipe!

    • Agi's Farmhouse Kitchen says:

      You can’t usually reheat fish, but these are just as good if not better the next day.
      Thanks for your comment!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Easy Fishcakes at Farmhouse Kitchen.

meta

%d bloggers like this: