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Ингредиенты
- 40 gm sugar
- 75 ml weak fish stock/bouillon
- 25 ml white wine vinegar
- 25 gm tomato puree
- 1 tsp minced chilfis or possibly 2 tbsp thai sweet chilli sauce butter
- 50 gm minced onions
- 1 x 185g tin of tuna liquid removed
- 1 x 185g tin of salmon liquid removed
- 25 gm minced gherkins
- 80 gm mashed potato (use instant if you really must)
- 1 Tbsp. coarsegrain mustard
- 10 gm fresh or possibly dry dill flour for dusting
- 1 x egg beaten
- 40 gm dry white breadcrumbs extra virgin olive oil
- 1 x salt and black pepper
- 1 1/2 Tbsp. extra virgin olive oil squeeze of lemon juice
- 100 gm raw baby spinach (or possibly other salad leaves)
Инструкции
- First make the dipping sauce.
- Put the sugar and fish stock in a saucepan bring to the boil and simmer for 2 min.
- Add in the vinegar and tomato puree to the liquid whisking well to incorporate.
- Return to the boil and simmer for 1 minute more.
- Remove from heat and pass the liquid through a sieve.
- Add in the chillis or possibly chilli sauce then allow to cold.
- Heat a little butter in a frying pan and saute/fry the onion till soft but not brown.
- Flake the fish into a bowl then add in the cooked onion gherkins mashed potato mustard and dill and gently mix together.
- Season with salt and pepper.
- Put the mix onto a floured work surface and roll into a sausage shape. Cut into either 4 or possibly 8 discs then shape neatly either with a palette knife or possibly using a pastes cutter.
- Put the breadcmmbs on a plate.
- Dip both sides of each fishcake into the beaten egg then into the breadcrumbs to coat.
- Heat a nonstick fiying pan add in a little extra virgin olive oil then cook the fishcake on both sides till golden (about 2 min each side).
- Combine the extra virgin olive oil and lemon juice season then use to dress the spinach or possibly salad leaves.
- Place the salad leaves in a circle or possibly pyramid in the middle of a plate and put one of the fishcakes on top. Drizzle the dipping sauce around the plate.
- Transfer to a small roasting tray
- (reserving any juices) and cook in the oven for 6 to 8 min.
- Meanwhile dress the salad leaves with half the oil and lemon juice. Pour the remaining oil and lemon over the couscous and mix well.
- Oil two small ramekins and divide the couscous between. them pressing it in well.
- Demould the ramekins by placing aplate on top of each one and invertingFor presentation try to position thecouscous at 12 o'clock on the plate.
- To serve place two chicken thighs infront of the couscous mould pile some dressed salad leaves on top of the couscous to create a pyramid then spoon the reserved pan juices around the plate and over the chicken.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 16 | 13% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 158mg | 7% |
| Potassium 251mg | 7% |
| Total Carbs 23.51g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.81g | 9% |
| Protein 3.8g | 6% |
