Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mine favorite haddock and chive fishcakes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mine favorite Haddock and Chive Fishcakes is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Mine favorite Haddock and Chive Fishcakes is something that I have loved my whole life.
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 get started with this particular recipe, we have to first prepare a few ingredients. You can have mine favorite haddock and chive fishcakes using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Prepare 50 ml Milk
- Prepare 200 grams Smoked haddock Fillet
- Make ready 2 tsp Lemon Juice
- Prepare 1 tsp Worcestershire Sauce
- Prepare 1 tsp Creamed Horseradish
- Prepare 2 tsp Snipped fresh chives
- Take 2 tsp Finely chopped fresh parsley
- Prepare 100 grams Mashed potatoes
- Get 1 salt, pepper as you like
- Make ready 25 grams Fresh wholemeal breadcrumbs
- Prepare 3 tbsp Ketchup
We recommend purchasing wild haddock that has been hook-caught, as opposed to caught by bottom trawling. In a bowl, gently fold together the smoked haddock, mashed potato and chives and season with salt and pepper. 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.
Salmon, haddock, and shrimp are baked in a cream sauce that is topped with mashed potatoes for the ultimate comfort-food fisherman's pie. 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.. Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed.
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