Life

James Street South Cookery School: Smokin' fish dishes

Niall McKenna

THIS week is all about fish and how you can multi-task with just one piece, using the leftovers to create mouthwatering meals. We use a lot of smoked fish at home as it is extremely easy to work with and is incredibly tasty.

With the fish cakes recipe you can use alternative fish like salmon or mackerel which will work just as well. If there are any leftovers when you are cooking fish, chowder is a great way to use them and I have a recipe below for smoked haddock and sweetcorn chowder which is very simple to create and extremely tasty.

I hope you enjoy this week's dishes – and by choosing fish you're not only making a delicious and nutritious family dinner, but also supporting our local fishing industry.

SMOKED HADDOCK AND SWEETCORN CHOWDER

30g butter, unsalted

1 onion finely diced

3 potatoes, peeled and cubed to half-inch dice

1 bay leaf

30g flour

2 corn of the cob, remove corn from cob

500ml fish stock

350g pale smoked skinless haddock, cubed

75ml whipping cream

half a lemon, juiced

salt

pepper

Start by melting your butter in a pot and adding in the onions until soft – on a medium heat. Add the potatoes, sweetcorn, bay leaf and flour and cook for five minutes. Add in the stock in slowly and cook for a further 15 minutes on a medium heat.

At this point taste to ensure that vegetables are all cooked; if required, cook for a further five minutes. Add in the cream and lemon juice and smoked haddock and cook for another five minutes when haddock should be cooked. Check for seasoning and serve.

SMOKED HADDOCK FISH CAKES

250g smoked haddock

2 shallots, finely chop

50ml dry white wine

300g potatoes peeled, cooked and mashed

100g peas, cooked

4 stalks parsley, destalked and chopped

1 lemon, zest and juice

rapeseed or olive oil to cook

salt

pepper

Pre-heat oven to 180C. Start by placing your haddock in an oven-proof container; cover with shallots and pour over white wine. Place in oven and cook for 10 minutes. Once cooked, remove and let cool; drain off the juice and reduce by half on the hob. Once reduced, place in a bowl with haddock and mashed potatoes, peas, parsley and lemon zest and juice.

Fold the mix together and check for seasoning – be careful as it is a smoked fish and can become over seasoned. Make into patties by taking a handful and compacting into a round, flat shape. Do this for rest of mix – you should get abut four out of this mix.

To cook, heat a frying pan and add a little oil; cook on each side until golden brown.

Serve with tartare sauce and half a lemon.

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