Mother’s Day – 15th March
With Mother’s Day this Sunday, what better way to show your mum how much you care than with this tasty haddock and chorizo fishcake recipe?
This recipe is adapted from a Matthew Fort recipe and uses the marvellous combination of spicy chorizo (choose a picante, or hot version) and fresh fish.
The obvious wine match is white Rioja; either something light and fresh or with a hint of oak: the fishcake flavours are powerful and can cope with a flavoursome wine. A light red or a rosado would also go very well.
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 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, season and mash. 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 the fishcakes with a 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. Indulgent but delicious!
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