FISH CAKES WITH ANCHOVY DRESSING

These fish cakes, also known as ‘fish patties’, are very popular in British cuisine and can be found in many fish and chip shops. Some are better than others… This recipe by Gordon Ramsay is easy to make, healthy and delicious.

Ingredients

400 g potatoes

2 tablespoons olive oil

finely grated zest of 1 large lemon

2–3 tablespoons lemon juice

sea salt and black pepper

a few sprigs of fresh thyme

1/2 lemon, sliced

300 g salmon

300 g cod or other fish

a handful of chopped parsley

a handful of chopped chervil

3 tbsp plain flour

2 medium eggs, lightly beaten

50 g Japanese breadcrumbs (panko)

Anchovy dressing

2 tablespoons olive oil

2 tablespoons capers

2 shallots, peeled and chopped

a bunch of parsley, leaves only, chopped

4 anchovies, chopped

4 tablespoons extra virgin olive oil

Method

1. Peel the potatoes, cut them into even-sized pieces and place them in a saucepan with plenty of salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a knife.

Drain well. Whilst still hot, mash the potatoes with a potato masher and return them to the saucepan. Mix in the olive oil, lemon zest, lemon juice and season to taste. Leave to cool.

2. Meanwhile, add the thyme, lemon slices and salmon to a large saucepan of gently simmering salted water and poach for one minute. Add the cod and poach for a further 4–5 minutes until both are almost cooked.

Transfer to a plate. When cool enough to handle, flake the fish into large pieces, discarding the skin and bones (if any).

3. Mix the flaked fish and chopped herbs into the mashed potatoes, using your hands.

Divide the mixture into four portions and shape into neat patties. Season the patties with salt and pepper.

Coat the potato patties in the seasoned flour, then dip them in the egg and finally in the breadcrumbs, turning them over to ensure they are well coated. Recoat if necessary and place them on a tray or plate. Chill for 2 hours to set.

4. To cook, preheat the oven to 180°C/Gas Mark 4. Heat a thin layer of olive oil in a wide, ovenproof frying pan.

Fry the patties for 2–3 minutes until golden, then turn them over and fry on the other side for 1–2 minutes. Finish cooking in the oven for 5–7 minutes.

5. Meanwhile, prepare the dressing by gently heating all the ingredients in a saucepan for 3–4 minutes.

Spoon a generous tablespoon of dressing onto each warm plate and place a patty in the centre.

Serve immediately, with peas or beans.

Serves 4

Comments

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