Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, mine favorite haddock and chive fishcakes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mine favorite Haddock and Chive Fishcakes Fishcake with salad and coriander salsa YUM. Add the stout and stock, stirring well. Cut the smoked haddock into small dice.
Mine favorite Haddock and Chive Fishcakes is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Mine favorite Haddock and Chive Fishcakes is something which I have loved my entire life.
To get started 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 cook it.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Take 50 ml Milk
- Make ready 200 grams Smoked haddock Fillet
- Prepare 2 tsp Lemon Juice
- Make ready 1 tsp Worcestershire Sauce
- Make ready 1 tsp Creamed Horseradish
- Get 2 tsp Snipped fresh chives
- Take 2 tsp Finely chopped fresh parsley
- Make ready 100 grams Mashed potatoes
- Get 1 salt, pepper as you like
- Take 25 grams Fresh wholemeal breadcrumbs
- Take 3 tbsp Ketchup
Dip into the egg again followed by a second coating of panko. We recommend purchasing wild haddock that has been hook-caught, as opposed to caught by bottom trawling. 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.
Steps 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.
Haddock is steamed in aluminum foil packets with butter, onion, and garlic in this simple recipe that's perfect for a busy weeknight.. To cook: Gently remove the fishcakes from the tray and place on a preheated baking tray in the middle of a preheated oven. Use these cooking instructions as a rough guide only - we're sure you know best. Mix in by hand the half & half, chives, parsley and cooked potatoes. Serve with your favorite dipping sauce or garnish (optional).
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