Bring a 50/50 mixture of white and smoked white fish fillets covered in milk to the boil and allow to cool - the fuller flavour of smoked fish can be overpowering for some palates........
having made a dry mashed potato - add finely chopped chives (or, as an alternative, spring onion), chopped parsley, an egg yolk, salt and pepper to season, mix with a fork and add the now drained fish (save the milk) - cover a chopping board with Panko (Japanese) bread crumbs and form a pattie in your hand before flattening the pattie on the breadcrumbs, press flat and coat the top side before frying off a batch......
add a simple tomato salsa.......
and veg of choice - to the milk used to poach the fish, add two large dollops of Dijon mustard and thicken to make a simple sauce.
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