Perfect
Fish Cake Recipe

....by Marcus Wareing, Head Chef of the world famous Berekley Hotel, London.

This gourmet fish cake recipe is from internationally renowned chef, Marcus Wareing. It is taken from his recently published book, How to Cook the Perfect... This cookery book is a masterpiece of essential reading for any aspiring cook looking to improve their dinner party skills. For each recipe, he identifies a "Key to Perfection", the one element to get right for outstanding results.

Fish Cake Recipe

INGREDIENTS
Serves 4 as a main course
or 8 to 12 as an appetizer

10oz (300g) cod or haddock fillet, skin on
Olive oil for drizzling
10oz (300g) fresh white crab meat, picked over to remove all shell and patted dry
Leaves of 1 small bunch flat-leaf parsley, finely chopped
3 fl oz (100ml) fish stock
3 fl oz (100ml) double (heavy) cream
2 shallots, very finely diced
1 celery stick, strings removed and very finely diced
1/2 leek (white part only), very finely diced
About 1lb (500g) King Edward potatoes, peeled and cut into 1 inch (2cm) dice
Vegetable oil for shallow frying
Sea salt and freshly milled white pepper

For the Coating:
3oz (100g) plain white flour, seasoned with salt and pepper
2 large organic eggs, beaten
6 oz (175g) natural dried breadcrumbs (from a packet)

METHOD

• Preheat the oven to 190C/375F/gas mark 5.

• Put the fish skin side down on an oiled baking tray, season and drizzle with a little olive oil. Roast for 10 minutes until the fish flakes easily but remains moist. Leave to cool before removing the skin, Check for any bones before flaking and mixing with the crab meat and parsley.

• Boil the fish stock in a saucepan until reduced by half. Add the cream and bring back to the boil, then reduce to a thick coating consistency (about 4 tablespoons), stirring often. Leave to cool covered with cling film.

• Heat a little olive oil in another pan and soften the shallots, celery and leek for 4 to 5 minutes without coloring. Season then cool the vegetables on kitchen paper before adding to the fish.

• Put the potatoes in a pan of cold salted water over a high heat. Bring to the boil, then turn the heat down, cover and simmer gently for 15 to 20 minutes until soft. Drain the potatoes in a colander shaking well and turning them.

• Tip the potatoes into a large bowl and crush them with a fork. Allow to cool before gently folding through the fish mixture followed by the cooled reduced sauce a little at a time. Cover the bowl with cling film and refrigerate for at least 1 hour.

The above stages of this fish cake recipe can be completed up to 24 hours in advance.

• Form the mixture into 8 cakes, then make them neater if you like by shaping them with a pastry cutter. Refrigerate again for at least 10 minutes to firm up the shape.

• Now dip each fish cake into the flour followed by the beaten egg and finally the breadcrumbs. Refrigerate again for at least 10 minutes to firm up the coating.

• Heat 1bout 1/2 inch (1cm) of vegetable oil in a non-stick frying pan over a high heat until hot. Pan-fry the fish cakes for 4 minutes on each side basting frequently with the hot oil. Lift out with a fish slice, drain and serve sprinkled with sea salt.

This delicious, home made fish cake recipe also makes an excellent appetizer or first course. Simply shape into 16 to 24 miniature fish cakes and fry for 2 to 3 minutes on each side. For that perfect finishing touch, serve with a Hollandaise sauce.

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To go from Marcus Wareings Fish Cake Recipe to his
FISH PIE RECIPE
CLICK HERE