This recipe is adapted from a Matthew Fort recipe. It uses the marvelous combination of spicy chorizo (choose a picante, or hot version) and fish, to make fishcakes of a delicious savory style.
The obvious wine match is white Rioja: either something light and fresh or one with a bit of oak: the flavours are pungent and can cope with a flavoursome wine. A light red or a rosado wouldn’t go amiss, either.
400g floury potatoes
1 large bunch parsley
salt and pepper
oil for frying
First of all, cook the fish. You can do this either by seasoning it, wrapping it in foil and baking it in a hot (180ºC/350ºF/gas 5) oven for ten minutes or so, or by frying it in a little oil. Either way, when it’s cooked remove any skin and check for bones. Break the fish into flakes.
Peel and boil the potatoes until cooked, and then mash with seasoning. Take the skin off the chorizo and put the chorizo and parsley in a blender and whizz briefly; don’t reduce it to a paste. Mix the fish, potato and chorizo mix by hand, making sure it’s mixed thoroughly, and then add one egg and mix again. Form into fishcakes.
Beat the other egg and dip the fishcakes into it, and then coat them in breadcrumbs. Heat the oil and fry until browned on both sides.
Serve them with green salad or, if you like, some parsnip purée: peel and slice parsnips and boil until soft with one or two peeled garlic cloves. Drain and purée in a blender with seasoning and butter and/or cream. Don’t be tempted to go all healthy and use olive oil; parsnips need butter.
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