Recipe courtesy of Tyler's Ultimate
Episode: Crab Cakes
Print
Salmon and Cod Fishcakes
Total:
1 hr 30 min
Prep:
20 min
Inactive:
30 min
Cook:
40 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
20 min
Inactive:
30 min
Cook:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 large potatoes cut into quarters
  • Salt and freshly ground black pepper
  • 1 stick butter, divided
  • 1 pound salmon
  • 1 pound cod
  • 3 tablespoons olive oil, for dipping fish
  • 1 tablespoon balsamic vinegar, for dipping fish
  • 2 shallots, finely chopped
  • 4 scallions, finely chopped
  • Handful chives, parsley, fennel and dill, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red chile, seeded and finely chopped
  • Flour
  • 3 tablespoons sunflower oil, for frying
  • Parsley sprigs and lemon slices, for garnish Serving suggestion: green salad

Directions

Special equipment: fish kettle or baking sheet

Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper. 

Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.

In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*. 

Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels. 

Garnish with parsley and slices of lemon.

Cook's Note

Ratio of potato to fish should be 50:50. Leaving the mixture to chill makes it easier to handle.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Salmon and Cod Salad with Mixed Olives

Recipe courtesy of Mari Ruiz

Mini Fishcakes with Dijon Caper Mayonnaise

Recipe courtesy of Dave Lieberman

Cod Dijonnaise

Recipe courtesy of Daniel Boulud

Cod Serenata

Recipe courtesy of Eric Ripert

Coconut Cod

Recipe courtesy of Sunny Anderson

Cod Sandwich

Recipe courtesy of Brooklyn Fish Camp

Cod Lyonnaise

Recipe courtesy of Daniel Boulud

Cod Fritters

Recipe courtesy of The Mobile Marlay Food Truck

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here