Fish Recipes
Fishcakes with herb salad
These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves.
Ingredients
For the marinade
- ½ garlic clove, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp lilliput capers
- 1 tbsp chopped fresh dill
For the fishcakes
- 50g/1¾oz sea bass, skin removed and diced
- 50g/1¾oz natural smoked haddock, skin removed and diced
- 50g/1¾oz salmon, skin removed and diced
- 100g/3½oz mashed potato
For the coating
- 150g/5½oz plain flour
- 150g/5½oz panko breadcrumbs
For the herb dressing
- 1 free-range egg yolk
- ½ garlic clove
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- pinch sugar
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh flatleaf parsley
- 1 handful rocket leaves
- 50ml/2fl oz extra virgin olive oil
- 100ml/3½fl oz vegetable oil
To serve
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp flatleaf parsley, chopped
- 2 nasturtium flowers, petals picked, and 6 nasturtium leaves
- 2 tbsp capers
Method
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To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients.
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Preheat a deep fat fryer to 180C. ) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes.
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To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside.
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To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined.
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Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing.
Fishcakes with herb salad