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| CUSTOMER RECIPE |
TARRAGON FISHCAKES
BY Jemima Wesi |
INGREDIENTS:
500G POTATOES
BUTTER
2 TABLESPOONS OLIVE OIL
500G WHITE FISH
MILK
2 SHALLOTS
2 TABLESPOONS TARRAGON LEAVES
2 TEASPOONS ANCHOVY PASTE
SALT AND PEPPER
FLOUR
1 EGG
DRIED BREADCRUMBS
OIL FOR FRYING
CHOOSE A FLAKY FISH LIKE HAKE OR KINGKLIP. REMOVE THE SKIN AND POACH IN MILK INFUSED WITH THE TARRAGON LEAVES UNTIL THE FISH TURNS OPAQUE. THIS WILL TAKE ABOUT 10 MINUTES. REMOVE THE FISH AND RESERVE THE TARRAGON, WHICH WILL BE SOFT. REMOVE ALL THE BONES FROM THE FISH AND FLAKE THE FLESH. MEANWHILE, BOIL THE POTATOES IN SALTED WATER AND, ONCE COOKED, MASH THEM WITH A GENEROUS KNOB OF BUTTER. PEEL AND FINELY CHOP THE SHALLOTS AND CHOP THE TARRAGON LEAVES. MIX THE FISH, POTATOES, SHALLOTS, TARRAGON AND ANCHOVY PASTE TOGETHER AND SEASON WITH PEPPER. THE ANCHOVIES ARE ALREADY SALTY SO IT MIGHT NOT BE NECESSARY TO ADD ADDITIONAL SALT. SHAPE THE MIXTURE INTO EIGHT FISHCAKES. MIX SOME FLOUR, SALT AND PEPPER TOGETHER. COAT EACH FISHCAKE IN THE FLOUR AND THEN PASS THEM THROUGH SOME WHISKED EGG BEFORE COATING THEM IN BREADCRUMBS. FRY THEM IN A LITTLE OIL, TURNING THEM CAREFULLY TO MAKE SURE THEY DON’T BREAK. SERVE WITH LEMON WEDGES.
SERVES 4 |
| | PRODUCTS USED IN THIS RECIPE: | | FRENCH TARRAGON |
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