Page 26 - The Cochrane's Christmas Banquet

Cod Fishcakes

with parmesan sabayon

Serving time approx. 10-15 minutes

Ingredients required: Equipment required:

• Rocket • Frying pan or wok

• Prepared fishcakes • Whisk

• Prepared parmesan • Spoon
sabayon
• Oil thermometer

• Pre-heated oven at 140 C
o
(for warming only)
Pantry Ingredients required:

• Salt and pepper

• Vegetable oil

1. Fill a frying pan or wok with about 200ml of oil, so that it is between 1-
2cm thick and place on a medium-high heat and allow it to warm. If you
have a thermometer aim to get the oil to about 180 C if not, then allow
o
the oil to heat for about 3 minutes. Please be careful and do not allow the
oil to get too hot as it can be dangerous.

2. When the oil is hot add each fishcake carefully to the pan, placing it in the
oil away from you to make sure you don’t splash hot oil on yourself.

3. Cook each fishcake until golden brown. This should take about 3 minutes
a side. If your pan is not big enough cook the fishcakes in batches, keeping
the others warm in the oven while you cook the others. You will need to
flip the fishcakes halfway through and gently baste them while they cook.

4. While the fishcakes are cooking, gently whisk the sabayon to loosen it,
you may need to add ½ a teaspoon of warm water to do so.

5. Once all the fishcakes are cooked turn off the oil and remove the frying
pan/wok from the heat, placing it in a safe place to cool. You’re now ready
to plate.

6. Divide the rocket between each plate and then place a fishcake on top.
Drizzle the sabayon on to the plate, over the rocket and a little on top of
each fishcake.

7. Serve and enjoy!