Fishcakes With Lemon and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Someone gave me a photocopy of this recipe - unsure of its original source. Note in the US fresh coriander = cilantro. Ingredients:
1 large tomato, chopped |
1 garlic clove, peeled and crushed |
2 tablespoons natural yogurt |
2 teaspoons chopped fresh mint |
salt |
fresh ground black pepper |
1 pinch sugar |
4 tablespoons peanut oil or 4 tablespoons sunflower oil |
200 g skinless haddock, cut into 1/2-inch dice (or cod or salmon) |
2 teaspoons ground coriander |
2 tablespoons chopped fresh coriander |
25 g parmesan cheese, finely grated |
75 g white breadcrumbs |
1/2 lemon, juice and zest of |
50 g toasted pine nuts |
1 large egg, whisked |
2 tablespoons olive oil |
2 -3 teaspoons lemon juice |
1 tablespoon chopped coriander |
2 cups watercress leaves |
Directions:
1. First make the sauce. Whiz or liquidize the tomatoes and garlic.
2. Strain into a small bowl and stir in the yogurt and mint. Season to taste with salt & pepper & sugar. Set aside while you make the fish cakes.
3. Place a wide frying or saute pan on the heat, allow to get slightly hot, then add half the oil, fish and ground coriander.
4. Toss in the pan for 2 minutes until the fish is just opaque.
5. In a bowl, mix the remaining ingredients, except the egg, and add the cooked fish.
6. Add enough beaten egg to bring it together to a softish mixture.
7. Season with salt & pepper.
8. Shape into 4 fish cakes.
9. For the coriander dressing, mix the olive oil, lemon juice and coriander and season to taste, adding more lemon juice if necessary.
10. To cook the fish cakes, plac a frying pan on a medium heat, heat the remaining oil and put in the fish cakes.
11. Turn down the heat slightly and cook for 3 - 4 minutes on each side until golden brown on both sides.
12. Place the fish cakes on two warmed plates and serve with the sauce and the watercress salad drizzled with just enough dressing to make the leaves glisten.
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