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Smoked Haddock; One of the best year-round Scottish ingredients. Always go for undyed fish - available on all supermarket fish counters.

Byline: NickNairn

HEALTHY HADDOCK FISHSCAKES These easy fishcakes make a great family supper - they're full of flavour and are very good for you.

Chop and cook the potatoes in plenty of boiling water for 20 minutes. Drain well, mash and set aside, covered.

Heat the grill to medium.

Place the haddock in a roasting tin and brush with a tablespoon of oil. Grill for 8-10 minutes until just cooked. Set aside and discard the skin and any bones. Flake into chunks.

Fold the haddock, capers, lemon zest, parsley and egg yolk into the warm mash and season. Shape into eight fishcakes. Spread the oats on a plate and press each fishcake in to get a coating of oats. Cover and chill for 20 minutes or overnight.

Heat the remaining oil in a frying pan over a medium heat and fry the fishcakes for 3-4 minutes on each side, until golden. Or cook in the oven at 180C for 10 minutes.

Serve two per person with watercress or green veg and lemon wedges.

Serves eight 600g potatoes, peeled 400g undyed smoked haddock fillet 3 tbsp olive oil 1 tbsp capers, drained and chopped Zest of a lemon, grated Handful of parsley, chopped 1 egg yolk 2 tbsp porridge oats Lemon wedges to serve Watercress to serve HEARTY SMOKED HADDOCK & LEEK TARTS A real treat - perfect for lunch with a friend, or a dinner party starter.

Rub together Parmesan, flour, butter and salt until breadcrumb-like. Add water and egg, and form a dough. Cover in clingfilm and chill.

Place haddock in a shallow pan and cover with milk. Simmer until just cooked. Drain. Preheat oven to 200C. Roll the chilled pastry to 3mm thick and use to line greased tartlet cases. Refrigerate for 10 minutes, then bake blind with greaseproof paper and baking beans for 11 minutes. Remove beans and paper, cook for eight more minutes. Reduce oven to 180C. Whisk eggs and cream. Heat the oil in a pan. Saute the leeks and spring onions until soft. Season with salt, pepper and cayenne. Fold into egg mix. Add flaked haddock and Parmesan.

Divide into pastry cases and cook for 20 minutes. Serve with salad and salsa.

Makes two tarts For the pastry 125g butter 175g plain flour 55g Parmesan, grated Pinch of salt 1 egg, beaten 1 tbsp cold water For the filling 150g undyed smoked haddock 1 egg 1 egg yolk 75ml double cream 1 tbsp olive oil 1 leek, shredded 2 spring onions, sliced 1/2 tsp cayenne pepper 30g Parmesan, grated Tomato salsa to serve
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Apr 27, 2013
Words:427
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