Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, mine favorite haddock and chive fishcakes. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Mine favorite Haddock and Chive Fishcakes is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mine favorite Haddock and Chive Fishcakes is something that I’ve loved my entire life. They’re nice and they look fantastic.
Mine favorite Haddock and Chive Fishcakes Fishcake with salad and coriander salsa YUM. Add the stout and stock, stirring well. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all.
To begin with this particular recipe, we must prepare a few components. You can cook mine favorite haddock and chive fishcakes using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Make ready 50 ml Milk
- Get 200 grams Smoked haddock Fillet
- Make ready 2 tsp Lemon Juice
- Get 1 tsp Worcestershire Sauce
- Get 1 tsp Creamed Horseradish
- Take 2 tsp Snipped fresh chives
- Prepare 2 tsp Finely chopped fresh parsley
- Take 100 grams Mashed potatoes
- Prepare 1 salt, pepper as you like
- Make ready 25 grams Fresh wholemeal breadcrumbs
- Take 3 tbsp Ketchup
By Ray and Susan; Steamed Haddock with Garlic. Haddock is steamed in aluminum foil packets with butter, onion, and garlic in this simple recipe that's perfect for a busy weeknight.. Dip each fishcake into the flour, followed by the egg and finally roll in the panko. Dip into the egg again followed by a second coating of panko.
Instructions to make Mine favorite Haddock and Chive Fishcakes:
- Put the milk and fish in a shallow pan, cover with a sheet of baking parchement and bring slowly to the boil. Reduce the heat so the liquid is just simmering and poach the fish for 5 minutew. Drain, reserving the milk, and leave to cool.
- Remove the skin an any bones from the haddock. Put the haddock in a food proccesor with lemon juice, Worcestershire sauce and horseraddlish and process until smoth. Alternatively, use a fork to mash together all the ingredients.
- Stir in the reserved milk, chives, parsley, potatoes and seasoning. Shape the mixture into four fiscakes and coat with the breadcrumbs. Pre-heat the grill. Cook under moderate grill for 5m on each side, or until lightly browned.
- Serve immediately with salad and salsa or tartar sauce.
Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed. Serve with leafy salad if you want to be really healthy, or with new potatoes or chips, whatever you fancy. If you make too many, instead of chilling them, freeze them individually for a fast meal another day. Mix in by hand the half & half, chives, parsley and cooked potatoes.
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