Page 9 - The Cochrane's Christmas Banquet

Cod Fishcakes

with parmesan sabayon

Make the fishcakes

Preparation time approx. 30 minutes

Ingredients required: Equipment required:

• 100g potatoes • 40g Panko breadcrumbs • Saucepan

• 100g cod • 1 egg • Potato ricer/potato masher
or sieve
• 1 thyme Sprig
• Mixing bowl
• 1 garlic clove
• 3 bowls/shallow plates

Pantry Ingredients required:

• Salt and pepper

• Whole milk
• Plain flour

1. Bring a pan of salted water to the boil.

2. While the water is warming peel the potatoes and cut into quarters. Then
place these in the water once it has come to the boil and cook until just
tender. This should take between 10-20 minutes.

3. While the potatoes are cooking add 500ml whole milk to a pan, season
with salt and then add the thyme sprig and garlic clove to it. Place on a
medium heat and allow to come to a gentle simmer. When this has come
to the simmer place in the Cod and cook for 5-7 minutes until just cooked.
Be careful not to overcook the fish.

4. When the potatoes are tender remove from the water and set in a
colander or bowl to steam for 15 minutes so that they dry out and cool
down enough for you to handle.

5. When the fish has cooked remove it from the pan of milk and place in a
mixing bowl. Allow it to rest and cool for a couple of minutes until cool
enough to handle, then remove the skin and flake the fish removing any
bones while you do this. Add the fish to a mixing bowl. Discard the thyme
sprig, garlic clove and any excess water form the fish in the resting bowl.

6. When the potato is cool enough to handle, pass it through a ricer, or
alternatively mash it with a potato masher or fork until it is completely soft,
and then add this to the mixing bowl with the fish.

7. Season the fish and potato with salt and pepper and combine using your
hands being careful not to break down the fish too much. Once combined
divide the mixture for one fish cake per serving, then form the mixture into
little patties about 5cm across and 1.5cm thick.

8. Place into 3 separate bowls the flour (seasoned with a little salt and
pepper), egg (crack it and beat it) and the panko breadcrumbs. Then coat
the fishcakes one at a time in, the flour, then the beaten egg and then the
breadcrumbs. Place them on a plate and cover with clingfilm and set in
the fridge until serving.