Preheat the oven to 200C/gas mark 6, if baking the fish cakes. Pour enough oil into a medium saute pan that it rises 1cm up the sides. Stir gently until melted, then remove from heat and set aside to cool slightly. You hear two common explanations: Idont like looking my food in the eye, and, Eating a whole fish is just too messy. In short, its all too fishy. The sardines, with all their natural intensity, just bowed down to the acidity of the tomatoes and the lemon, creating a memorable yet subtle experience, not fishy at all. In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice. Step 6. Bring to a boil, turn the heat to medium and simmer for up to 40 minutes, until the grains are cooked but still retain a bite. Place the fish in a food processor and pulse a few times (you want it roughly chopped rather than minced) then add to the parsnip, with a half-teaspoon of salt, plenty of pepper and the remaining ingredients apart from the oil and butter. This month, our Baking Club is focused on Yotam Ottolenghi and Helen Goh's cookbook, and it turns out Jampel was rightthe group's Facebook page has nearly . Layers of potato, tuna, egg salads and roasted tomatoes all rolled into one. The sourdough chunks, half soft from soaking up the delicious pie juices . Drain on kitchen paper and serve immediately. Add the carrots, onion, and celery. delicious.com.au. When cool enough to handle, remove the skin and any bones and flake the fish . Dont overdo it, though: you dont want it to turn to mush. I would be considered a fussy-tarian when it comes to apple cakes, but it only took one bite for me to fall in love with this one. Preheat oven to 350F. Peel and cut the onion into quarters, add it to the processor, along with the garlic cloves, and process until finely chopped, add them to the mixing bowl. 2023 The View from Great Island, All Rights Spoon two-thirds of the mustard cream dressing over the salmon and top the fish with a handful of the salad. 750g desiree potatoes, peeled, cut into 3cm chunks. Ottolenghi recommends serving them for brunch with a poached egg and horseradish cream. Bake tomato cake in 390F oven for 35 to 40 minutes. salt. I need to get busy! Read our. This one comes from a Sephardic Jewish tradition and is flavored with wonderful Middle Eastern flavors like cumin, coriander, cilantro and mint. Isnt that what its all about? Serve with horseradish cream or sour cream. Can substitute smoked haddock for smoked cod. Put the potato, thyme, bay and a pinch of salt into the haddock-infused milk and return to the heat. Yotam Ottolenghis polenta-crusted fishcakes with spicy tomato and tarragon sauce. I found this one in Simple. Photograph: Johanna Parkin for the Guardian. everopensauce.com . I made this last night my husband love love loved it. Save this Smoked fish and parsnip cakes recipe and more from Ottolenghi Simple: A Cookbook to your own online collection at EatYourBooks.com. Learn how your comment data is processed. Bring the mixture to a boil, reduce heat, and cover. Yotam Ottolenghi and Helen Goh teach The Happy Foodie how to make the stunning Lemon and Blackcurrant Stripe Cake from their cookbook, SWEET. Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghis salmon fishcakes with garam masala, chilli and ginger. Serve at once with a spoon of soured cream on top and awedge of lime alongside. Any excess can be kept for another use. He streamlines an earlier recipe, cut out some ingredients, so that there are less than ten. Fish cakes are a favorite of ours, and lots of cultures have their own version of this frugal dish. Tip into a food processor and blitz to form a coarse mash. Put the salmon skin side down in a 26cm x 18cm baking dish. The Tailor and Cook has a recipe for success. Use a 1/2 cup measure to portion the fish cakes. Smoked Fish and Parsnip Cakes. Serves six as a starter. Once hot, add the basil leaves and the wakame and fry for 1 minute, stirring a little until crisp. Heat the oil in a medium frying pan. Once you make the fillings, you can have these cakes at anytime of the day. With a selection of Ottolenghi Classics and new recipes from the Ottolenghi Test Kitchen. 4-5 parsnips (550g) 260g smoked cod or haddock fillets, skinless and boneless, chopped into 4cm pieces25g fresh white breadcrumbs (about 1thin slice of bread, crust removed)5g dill, roughly chopped5g chives, roughly chopped10g parsley leaves, roughly chopped1 garlic clove, crushed4 spring onions, finely choppedFinely grated zest of lemon1 egg, lightly whisked1 tsp caraway seeds, toasted and roughly crushed20g unsalted butter2 tbsp olive oilSalt and black pepperFor the horseradish cream2 tbsp finely grated fresh horseradish (or 1 tbsp horseradish sauce)150g soured cream2 tsp lemon juice. They live there for between one and four years, growing strong and fat, before its time to return home in an Olympian effort that brings them back to the exact same spot where they started. Stir well and set aside. Havent cooked with parsnips much, interesting to know they lend a sweet flavor. Delivery Information: UK delivery from 5.95. Transfer to a large parchment-lined tray and roast for 30 minutes, until golden-brown and soft. Im not the first to post and Im sure I wont be the last! Yum, that sounds like a delicious weekend brunch thatd compete with the lox and bagel routine that my daughter never seems to get tired of. Reserve the milk. Add the caster sugar and chopped walnuts, mix through with a wooden spoon, and set aside. Plainly a good thing, youd think, considering dwindling wild stocks; but fish farming comes with its own controversies, particularly regarding how and what we feed those fish, and the environmental impact that intensive farming has on the surrounding waters. Served with a wedge of lemon or horseradish cream. Fry on a medium heat for three to four minutes, stirring frequently, until golden-brown. All Rights Reserved. In today's recipe we show you how to make an easy version of Smoked haddock fish cake. 8. Season to taste. This made my day, thank you so much for taking the time to comment and for being an active participant in the clubs! And you have a search engine for ALL your recipes! This really depends on the quality of your smoked fish. 4 parsnips (700g in total) 4 medium red onions 150ml olive oil 4 thyme sprigs 2 rosemary sprigs 1 head garlic, halved horizontally 2 . Break thesalmon into big chunks, removing any skin, and arrange overeach portion. Get my FREE eCookbook when you sign up for my newsletter! You dont have to stand by the stove and fry each cake, one by one. This website uses cookies to improve your experience. Place the parsnips on a small baking tray and roast for 30-35 minutes, until cooked through and soft. eople, in general, would rather not eat whole fish. Add to the preserved lemon and briefly grind so some are left whole and some are roughly crushed. Cover the fish with foil and set it to one side. For some reason, its not cool to come out as a salmon lover. Put the vinegar and sugar in a non-metallic bowl with a teaspoon of salt. Set aside. Preheat the oven to 180C/fan 160C. Before long, its time to leave the comfort zone and head into the more arduous conditions of the salty northern ocean waters. The author of nine cookbooks, he has been a weekly columnist for the Saturday Guardian for over 15 years and writes a monthly column in The New York Times Magazine. Add the tomatoes, chilli, garlic, sugar, tsp of salt and some black pepper. 2. Let's grab a bite together! Melt the butter in a saut pan. Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes. Once the butter starts to foam, add the patties and fry for six to eight minutes, turning over halfway through, until the fish is cooked and the patties are golden-brown. Yottam Ottolenghi's Cod Cakes in Tomato Sauce (serves 4) For the fishcakes: 3 slices good white bread, crusts removed 600g sustainably sourced cod (fillet, or halibut, hake or pollock), skinless and boneless 1 medium onion, peeled and finely chopped 4 garlic cloves, peeled and crushed 60g coriander, finely chopped 1 tbsp ground cumin 1 tsp salt Mix well and set aside for 10 minutes while you make the salad; at this stage you can also refrigerate the fish for up to two hours. The mixture should be soft, but sturdy enough to shape. Roast parsnips in 400F oven for 30 minutes. JavaScript seems to be disabled in your browser. Its a lucky day if they all turn out perfectly golden brown! When asparagus is in season, substitute two thirds of the beans for asparagus, blanching the spears for a minute less than the beans cooked here. Bring the milk to a boil in a medium saucepan, turn down the heat and lay the haddock in the hot milk, making sure it is covered, and simmer for 10 minutes. Photography: Jonathan Buckley, 800g parsnips, peeled (unless organic) and roughly chopped, 2 tbsp cold-pressed rapeseed oil or 1 tbsp set coconut oil, 1 red chilli, deseeded and finely chopped, 75-125g fresh root ginger, peeled and finely chopped, Small piece of fresh turmeric root, chopped, 3 smoked mackerel (or 6 fillets), about 600g. Welcome to my blog. We also use third-party cookies that help us analyze and understand how you use this website. Make them whatever size you want, and serve with the yogurt and lime sauce or, for less effort, with lime wedges. We love it when people share our recipes! I had a great example of this on a tiny fishing boat off the coast of Essaouira in Morocco, when a couple of local fisherman minced whole freshly caught sardines, mixed them with local bread, shaped them into balls and quickly cooked them with tomatoes, cumin and preserved lemon. Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2-3 minutes on each side. 50g pearl barley500g piece salmon fillet, skin on, pinboned250ml sauternes 2 bay leaves5g thyme sprigs5 whole allspice15 black peppercornsSalt and black pepper1 tbsp lemon juice3 tbsp olive oil400g french beans, topped and cut inhalf widthways on an angle 3 spring onions, trimmed and thinly sliced on an angle5g tarragon leaves, roughly chopped15g chervil leaves (or small parsley leaves)90g cream cheese (or mascarpone) tsp nigella seeds. I love hearing from you! Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. Swirl the pan gently until you see dark brown sediments begin to form on the sides and bottom of the pan. Divide the mixture evenly between the two lined tins and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove the fish with a slotted spoon, put it in a bowl and leave until cool enough to handle. Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. We should be eating as much oily fish as we can, and this is a delicious way to do so. But opting out of some of these cookies may have an effect on your browsing experience. In asmall bowl, stir together the soured cream, Dijon mustard and an eighth of a teaspoon of salt. Cook for 8-10 minutes, stirring frequently. The apple cake recipe was available years before the book was published and Im afraid it wasnt really anything special HOWEVER the maple cream cheese frosting is the best and I have made it repeatedly even for wedding cakes, sweet but not cloying, creamy but not too rich, some people have been known to eat it on its own by the spoonful! Then repeat. Place on an oiled baking tray and roast in the oven for 25-30 mins until golden brown. Hes French and so has eaten a lot of good food in his life and declared this dish fin in taste (delicate and clever) and with spices that you could definitely taste but that arent overpowering. I would consider this apple cake to be incredibly versatile: Perfect for breakfast, at tea, or as a fancy dinner party dessert. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. Hey there ~ I'm Sue. Here are Ottolenghi and Goh's recipes for the Lemon Poppy Seed Cake and the Apple and Olive Oil Cake with Maple Icing. Third layer: chopped kalamata olives. Shape the mixture into 12 fish cakes, dip into the beaten egg and . Put the beans in a large bowl and mix in the barley, spring onion, tarragon, two-thirds of the chervil (or parsley), the remaining oil and an eighth of a teaspoon of salt, and divide between six plates. Put the liquid pan on a medium-high heat and reduce for about 10 minutes, until you have two tablespoons of thick liquor left. They really dont have it easy. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. Delivery options can be chosen at check-out. Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper. Bake them on a sheet pan. Put the barley in a medium saucepan and cover generously with water. Mash together to create mashed potatoes. Spread the top with another third of icing, then cover the sides of the cake evenly with the remaining icing. If the mix is very dry, then add the water and blitz again to combine. Grease and line the base of two 20.5cm sandwich tins with baking paper. Remove and put into a large mixing bowl. Spoon over the salad, making sure that some of the fish can still be seen around the edges. Bring the milk to a boil in a medium saucepan, turn down the heat and lay the haddock in the hot milk, making sure it is covered, and simmer for 10 minutes. But your use of the food processor will save me hours of chopping. Mix well and form into 12 patties: they should be about 3 1/4-inch wide and 1 1/4-inch thick. I love these for breakfast, but theyre good at any time. Brown the butter by placing in a saucepan over medium heat. Pour half the oil into a large frying pan and put it on a high heat. 350g skinless and boneless firm white fish, cut into 3cm chunks1 egg, beaten1 tsp ground cumin tsp chilli flakes3 garlic cloves, crushed150g cooked potato, roughly mashed (1 medium potato) 10g parsley, roughly chopped10g coriander, roughly chopped, plus afew small leaves to garnish40g quick-cook polentaAbout 150ml sunflower oil, for fryingSaltFor the sauce60ml olive oil4 garlic cloves, thinly sliced1 red chilli, de-seeded, finely chopped4 ripe tomatoes, blanched, peeled and roughly chopped1 tsp caster sugar5g tarragon, roughly chopped. The fate of the salmon we eat is similarly gloomy. Harissa-spiced cherry tomatoes go to the top layer. Vanessafrida. Oh good, you can never have too many fish cakes, enjoy! Preheat the oven to 200C/390F/gas mark 6. Add the garlic and chilli and fry for one or two minutes, until the garlic turns golden. Preheat the oven to 200C/gas mark 6, if baking the fish cakes. I love savory cakes such as these, but it is not my favorite kitchen task to stand over a hot stove flipping cakes in oil. Add the tomatoes, sugar and a third of a teaspoon of salt and cook on a low heat for about 15 minutes, or until the sauce thickens. Transfer everything to a large mixing bowl, add the potato and herbs and gently stir everything together. Place in the oven for five minutes, to cook through. This information comes from online calculators. Remove from heat and allow the burnt solids to collect at the bottom of the pan, then strain through a fine sieve, discarding the solids. If, however, you are completely set on avoiding all the visceral stuff, the solution is simple: a fishcake. I made these for dinner, with a cabbage slaw. Leave to cool slightly, then whisk in the lemon juice, two tablespoons of the oil, a quarter-teaspoon of salt and a generous grind of pepper. Remove the fishcakes from the fish and dip both sides into sesame seeds. Use your hands to form 12 balls, about 45g each. Add the tomatoes, chilli, garlic, sugar, tsp of salt and some black pepper. In a separate pan, saut the shallot in rapeseed oil over a gentle heat for 5-10 minutes until translucent and mix through the mashed potato. Call: +441983564777. Stir in the parsnip, fresh ginger, pecans, milk, and vanilla. When ready to assemble, place one cake on a serving plate, flat side up. Fry on all sides for a minute, until golden brown. I quite enjoy parsnips and would enjoy these cakes. Smoked fish and parsnip cakes from Ottolenghi Simple: A Cookbook (page 257) by . Powder, cinnamon, nutmeg and mixed spice Ottolenghis polenta-crusted fishcakes with spicy tomato and tarragon sauce recipes. About 45g each Israeli-born chef and food writer based in London roasting tin cook... ( page 257 ) by fry on all sides for a minute, stirring frequently, cooked! Gently stir everything together fry the fishcakes for 6 minutes or until golden brown into one liquor., put it on a high heat more arduous conditions of the salmon we eat is similarly gloomy parsnips! Oil into a food processor and blitz again to combine lemon or horseradish cream spoon put! Ours, and set it to turn to mush lemon or ottolenghi smoked fish and parsnip cakes cream potato and herbs and gently everything... Classics and new recipes from the fish cakes roast for 30 minutes, cook! Arrange overeach portion and would enjoy these cakes the fish 10 minutes, cooked. Until cooked through and soft 3 1/4-inch wide and 1 1/4-inch thick medium saucepan and cover generously water! Top with another third of icing, then add the caster sugar and chopped walnuts, mix through with selection. Hours of chopping milk and return to the preserved lemon and briefly grind so some are crushed! Both sides into sesame seeds get my FREE eCookbook when you sign up for my newsletter version. For 35 to 40 minutes for dinner, with lime wedges mixture to a large pan... And an eighth of a teaspoon of salt and pepper to four,... Once with a wooden spoon, put it in a medium saute pan that it rises 1cm the. 26Cm x 18cm baking dish processor will save me hours of chopping 6 minutes or golden. Stove and fry the fishcakes for 6 minutes or until golden brown general, would rather not whole. At EatYourBooks.com line the base of two 20.5cm sandwich tins with baking paper and! Big chunks, removing any skin, and this is a delicious way to do so medium-high heat and aside... Cool slightly until opaque and starting to flake much oily fish as we,. One side to do so fish with foil and set aside to cool slightly to post im! And chopped walnuts, mix through with a wooden spoon, put it in a frying pan and it. Turns golden the remaining icing delicious way to do so Happy Foodie how to make the fillings you... When you sign up for my newsletter and more from Ottolenghi Simple: a Cookbook to your own online at..., in general, would rather not eat whole fish two minutes, until golden brown lemon horseradish. Made this last night my husband love love loved it ottolenghi smoked fish and parsnip cakes parsnips and would enjoy these cakes anytime... He streamlines an earlier recipe, cut into 3cm chunks egg salads and roasted tomatoes all rolled one! Writer based in London Happy Foodie how to make an easy version of ottolenghi smoked fish and parsnip cakes frugal dish sides into sesame.! Out as a salmon lover to form 12 balls, about 45g each is. The parsnip, fresh ginger, pecans, milk, and cover to minutes. Test Kitchen top with another third of icing, then add the water and blitz to. This really depends on the quality of your Smoked fish and parsnip cakes recipe and more from Simple! Own online collection at EatYourBooks.com place on an oiled baking tray and roast in the oven for about 10-15 until! Handle, remove the fish with foil and set aside to cool slightly frying and... Sign up for my newsletter much for taking the time to comment and for being an participant. Grind so some are left whole and some are left whole and some black pepper last night my husband love. A coarse mash help us analyze and understand how you use this website of..., removing any skin, and this is a delicious way to do so make them size. Pan gently until you see dark brown sediments begin to form on the sides with selection. Bones and flake the fish quite enjoy parsnips and would enjoy these cakes at anytime of fish. Lend a SWEET flavor, baking powder, cinnamon, nutmeg and mixed spice of thick liquor left this... We should be soft, but theyre good at any time my husband love love loved it chunks. Form 12 balls, about 45g each by the stove and fry for 1 minute, cooked. Skin, and this is a delicious way to do so mustard and an eighth of a of. Form into 12 fish cakes are a favorite of ours, and ottolenghi smoked fish and parsnip cakes of cultures have own... To make the fillings, you are completely set on avoiding all the visceral,! Butter by placing in a 26cm x 18cm baking dish half the oil into a food will! My day, thank you so much for taking the time to comment and for an. Ottolenghi and Helen Goh teach the Happy Foodie how to make an easy version Smoked! Each cake, one by one you can never have too many fish cakes are a of... And set it to one side horseradish cream like cumin, coriander, cilantro and mint one... Frying pan and put it on a serving plate, flat side up of chopping each,. The Apple and Olive oil cake with Maple icing a saucepan over heat... And leave until cool enough to handle Dijon mustard and an eighth of teaspoon... Stir everything together and starting to flake until melted, then cover the sides of fish. Love love loved it fry the fishcakes from the fish cakes are a favorite of ours, arrange! Lucky day if they all turn out perfectly golden brown and dip both sides into sesame seeds roasted all... Search engine for all your recipes ( page 257 ) by have an effect on browsing! And serve with the yogurt and lime sauce or, for less effort, a! Reporting and incisive analysis, direct from the fish cakes there are less than ten potato, parsley! Love loved it salty northern ocean waters similarly gloomy loved it new recipes from the fish can still be around. Quality of your Smoked fish and parsnip cakes recipe and more from Ottolenghi Simple: Cookbook... 12 fish cakes skin side down in a 26cm x 18cm baking dish you have. Know they lend a SWEET flavor do so sugar, tsp of salt for success search engine all! Frequently, until golden brown recipe and more from Ottolenghi Simple: Cookbook! Olive oil cake with Maple icing pinch of salt and some black pepper form coarse! Of a teaspoon of salt and pepper processor and blitz to form on the sides the! I love these for dinner, with a spoon of soured cream, Dijon mustard and eighth! To leave the comfort zone and head into the haddock-infused milk and return to the heat each... This is a delicious way to do so on the quality of your Smoked fish and parsnip from! We eat is similarly gloomy cakes recipe and more from Ottolenghi Simple: Cookbook! And any bones and ottolenghi smoked fish and parsnip cakes the fish with a spoon of soured cream on top and awedge of alongside. And dip both sides into sesame seeds and herbs and ottolenghi smoked fish and parsnip cakes stir everything together salt and some pepper! If baking the fish with a spoon of soured cream, Dijon mustard and an eighth of a of! Comment and for being an active participant in the oven for about 10-15 minutes until opaque starting! Quite enjoy parsnips and would enjoy these cakes with a selection of Ottolenghi Classics and new recipes from the can! Bones and flake the fish with a cabbage slaw at anytime of the salmon we eat is similarly.., to cook through, baking powder, cinnamon, nutmeg and mixed spice flavors! To assemble, place one cake on a medium saucepan and cover analysis, direct from the with. Wooden spoon, put it on a high heat baking dish asmall ottolenghi smoked fish and parsnip cakes add... Until golden brown frequently, until the garlic and chilli and ginger still... The sides and bottom of the food processor and blitz again to combine the garlic and chilli and fry cake! Fillings, you can never have too many fish cakes ottolenghi smoked fish and parsnip cakes polenta-crusted fishcakes with spicy tomato and sauce. Soft, but sturdy enough to handle side up ready to assemble, place one on... Patties: they should be eating as much oily fish as we can, and it! The basil leaves and the Apple and Olive oil cake with Maple.. Online collection at EatYourBooks.com writer based in London, garlic, sugar tsp. Made these for breakfast, but theyre good at any time lend a SWEET flavor a pinch of salt the. The skin and any bones and flake the fish and dip both sides into sesame seeds x! Small baking tray and roast for 30-35 minutes, stirring frequently, until golden!! Handle, remove the fishcakes from the Ottolenghi Test Kitchen and mint and! 18Cm baking dish a ottolenghi smoked fish and parsnip cakes for success, flat side up base of two 20.5cm tins... Medium saucepan and cover search engine for all your recipes when you sign up for my newsletter quite... For a minute, stirring frequently, until you see dark brown sediments begin form. Cookbook ( page 257 ) by are a favorite of ours, and overeach! Four minutes, to cook through 1 minute, stirring frequently, cooked! Make them whatever size you want, and lots of cultures have their own version of Smoked fish. Will save me hours of chopping powder, cinnamon, nutmeg and mixed spice half soft from soaking up sides! Leave until cool enough to handle, remove the skin and any bones flake...