I have been trying to make fishcakes for years and years. This was the first recipe that used white fish and not tuna and the original recipe just blitzed everything in the food processor – double win
add fish place the dish in the fridge. deep fry fish in hot oil when ready to serve. Ingredients. 10 flat sliced baby hake / its better to use normal hake or kingklip
Every Easter we prepare enough pickled fish to feed an army and have leftovers for days. On Good Friday pickled fish is a staple with a few other seafood dishes and of course hot cross buns
Remove fish from unit and reserve poaching liquid, but discard bay leaf and peppercorns. Place fish fillets, brussels sprouts and broccoli in your unit, making sure it’s covered by the sauce
From an elegant fish terrine to baked apples with a few hearty casseroles and spiced red cabbage in between, it’s the right time of year to share these hearty recipes with all my readers
Seafood Thermador (a selection of shrimp, prawns, luxury fish and crayfish tails cooked in a creamy sauce and served with asparagus and saffron rice) and a special “Multigrain Toast” Breakfast (Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low-fat yoghurt), which was specially prepared and cooked by a young cabin steward, and was an amazing plate of taste, texture and colours
My immediate thought when I received this week’s challenge, “Lucky Fish”, was to make fishcakes. It is best to cook it ahead of time to allow the rice to cool first before adding it to your fish cake mixture or alternatively use leftover rice
eating fresh fish with lemons on the Amalfi coast of Italy, as well as grilled sea bream in a little shack in Cyprus, served with a thick butter enriched lemon sauce
