Recipe for Fishcakes with Spicy Dipping Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
For the dipping sauce: ----------------
40 gm sugar
75 ml weak fish stock/bouillon
25 ml white wine vinegar
25 gm tomato puree
1 tsp chopped chilfis or 2 tbsp thai sweet chilli sauce
----------------- For the fishcakes: ----------------
butter
50 gm chopped onions
1 x 185g tin of tuna drained
1 x 185g tin of salmon drained
25 gm chopped gherkins
80 gm mashed potato (use instant if you really must)
1 tbl coarsegrain mustard
10 gm fresh or dried dill
flour for dusting
1 x egg beaten
40 gm dry white breadcrumbs
olive oil
1 x salt and black pepper
----------------- To serve: ----------------
1/2 tbl olive oil
squeeze of lemon juice
Instructions:
Instructions: First make the dipping sauce.

Put the sugar and fish stock in a saucepan bring to the boil and simmer for 2 minutes.

Add the vinegar and tomato puree to the liquid whisking well to incorporate.

Return to the boil and simmer for 1 minute more.

Remove from heat and pass the liquid through a sieve.

Add the chillis or chilli sauce then allow to cool.

Melt a little butter in a frying pan and saute the onion until soft but not brown.

Flake the fish into a bowl then add the cooked onion gherkins mashed potato mustard and dill and gently mix together.

Season with salt and pepper.

Put the mixture onto a floured work surface and roll into a sausage shape. Cut into either 4 or 8 discs then shape neatly either with a palette knife or using a pastes cutter.

Put the breadcmmbs on a plate.

Dip both sides of each fishcake into the beaten egg then into the breadcrumbs to coat.

Heat a nonstick fiying pan add a little olive oil then cook the fishcake on both sides until golden brown (about 2 minutes each side).

Combine the olive oil and lemon juice season then use to dress the spinach or salad leaves.

Place the salad leaves in a circle or pyramid in the middle of a plate and put one of the fishcakes on top. Drizzle the dipping sauce around the plate.

Transfer to a small roasting tray

(reserving any juices) and cook in the oven for 6 to 8 minutes.

Meanwhile dress the salad leaves with half the oil and lemon juice. Pour the remaining oil and lemon over the couscous and mix well.

Oil two small ramekins and divide the couscous between. them pressing it in well.

Demould the ramekins by placing a
plate on top of each one and inverting
For presentation try to position the
couscous at 12 oclock on the plate.

To serve place two chicken thighs in
front of the couscous mould pile some dressed salad leaves on top of the couscous to form a pyramid then spoon the reserved pan juices around the plate and over the chicken.

Serves 4

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