Pea & salmon fishcake recipe | Jamie Oliver recipes (2024)

FAQs

How to make fish cake James Martin? ›

Poach the haddock with the bay leaf in the milk for 3 to 4 minutes, drain and cool. Keep the milk for the sauce. Mix the potato, haddock, egg, parsley and lemon gently and form into rounds. Dip in flour, egg and breadcrumbs and fry at 160c for 2 to 3 minutes.

Potato cakes with smoked salmon

Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds.

Minced whitefish & Potato Coated in Golden Breadcrumbs.

Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

In addition to the egg, you'll want to add another binding ingredient to help give the fish cake form. A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix.

It seems the Irish call them Potato bread, the English call them potato cakes (Lancashire), Scottish call them potato scones (tottie scones).

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

A 'proper' fishcake (Also known as Yorkshire fish cake and Sheffield fish cake) is two slices of potato sandwiching minced white fish (likely cod).

By Kingfrost. Frozen. 24 x 113g. Minced whitefish and potato coated in golden breadcrumbs. Serve with chips and mushy peas or potatoes and vegetables.

Is it better to pan fry or oven bake salmon? ›

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less.

Salmon is fully and safely cooked when it reaches an internal temperature of 145°F. At this temperature, the salmon meat is creamy in color and flakey. Overcooking salmon meat can lead to dry fish with a tough texture.

Baked salmon is best when cooked at 425°F in the oven.

We recommend baking the salmon uncovered.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture.