What can I say about Sally Barnes that has not been said already; she is a true artisan food producer and runs the best smoke house in the country. I use her smoked haddock because you cannot get better anywhere else on the planet.
This dish is a simple one and well worth making, if you do not have a deep fat fryer doesn’t panic just make haddock cakes instead and pan fry them.
Makes 4 portions:
• 200g of mashed potato
• 100g of Sally Barnes smoked un-dyed haddock
• 1 tsp of chopped parsley
• 1 tsp of chopped tarragon
• 1 tsp of chopped chives
• 1 tsp of chopped shallot
• 1 tsp of chopped baby capers
• Juice and zest of one lemon
• 20g of grated horseradish
• 4 tblsp of mayonnaise
• 1 free range egg yolk
• 150g of bread crumbs
• 100g flour
• 2 whole free range eggs
In a stainless steel bowl mix the mash potato, with the chopped herbs, juice and zest of the lemon, shallot, capers and egg yolk. Steam the haddock for two minutes and flake the flesh off the skin. Add this to the potato mixture. Form 4-6 balls or cakes depending on how you want to cook them. Flour, egg and bread crumb them. Let this rest for half an hour. Mean while make the mayo by whisking the 2 egg yolks with ½ tsp of mustard, splash of vinegar and 100ml of olive oil. Add in the grated horseradish.
Cook the croquettes until nice and golden and place on a warm plate with a dollop of the mayo, eat at once and let the flavour of Sally’s fish fill your mouth……
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