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Рецепт Fishcakes With Spicy Dipping Sauce
by Global Cookbook

Fishcakes With Spicy Dipping Sauce
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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

  1. First make the dipping sauce.
  2. Put the sugar and fish stock in a saucepan bring to the boil and simmer for 2 min.
  3. Add in the vinegar and tomato puree to the liquid whisking well to incorporate.
  4. Return to the boil and simmer for 1 minute more.
  5. Remove from heat and pass the liquid through a sieve.
  6. Add in the chillis or possibly chilli sauce then allow to cold.
  7. Heat a little butter in a frying pan and saute/fry the onion till soft but not brown.
  8. Flake the fish into a bowl then add in the cooked onion gherkins mashed potato mustard and dill and gently mix together.
  9. Season with salt and pepper.
  10. 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.
  11. Put the breadcmmbs on a plate.
  12. Dip both sides of each fishcake into the beaten egg then into the breadcrumbs to coat.
  13. 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).
  14. Combine the extra virgin olive oil and lemon juice season then use to dress the spinach or possibly salad leaves.
  15. 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.
  16. Transfer to a small roasting tray
  17. (reserving any juices) and cook in the oven for 6 to 8 min.
  18. Meanwhile dress the salad leaves with half the oil and lemon juice. Pour the remaining oil and lemon over the couscous and mix well.
  19. Oil two small ramekins and divide the couscous between. them pressing it in well.
  20. 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.
  21. 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.
  22. Serves 4