fish recipe:

fish cakes

ingredients

duchesse potato mix	1		kg
fish fillets	500		gm
hard boiled eggs	3		pc
spring onions	½		cup
chervil - chopped	2		tbs
anchovy essence	20		ml
English mustard	1		tsp
Worcester sauce	1		tsp

duchesse mixture

1. Wash, peel and re-wash potatoes, cut into even size pieces
2. Place in cold salted water and bring to the boil, simmer until cooked
3. Drain well in a colander and allow to sit for 5 minutes, this will allow excess moisture to evaporate, place back into pot, cover with a lid and replace on heat
4. Shake vigorously and remove lid to allow steam to escape, repeat until potatoes are as dry as possible (if making in large batches, spread the potatoes on a tray and further dry in the oven: 50°C)
5. Purée/mash with a hand masher and then pass through a sieve

fish

1. Fillet and skin fish if required
2. Lightly rinse fillets to remove any scales in a bowl of slightly salted water, pat dry
3. Finely or roughly mince and place in the chiller until required
   

production

1. Thoroughly combine the potato puree together with the minced fish, add the minced, sieved or finely chopped boiled egg
2. Add the remainder of the ingredients
3. Season to taste with plenty of freshly milled pepper, adding more mustard etc as required
4. Mould in required shapes (no more than 2cm thick) and allow to set in the fridge for 1 hour
5. Neatly pané in flour, egg and breadcrumbs - do this twice to give a better and more secure coating
6. Chill until required - this also allows the mix to set again (decreasing the risk of them breaking up while cooking)

chef notes:

 

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