Haddock fish cakes jamie oliver recipes - Main course

Author: Jason Cantrell  

Drain tuna fish and dump into a medium sized bowl jamie oliver fish cakes The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo. Smoked haddock is good value and makes great smoky fish cakes, but make sure you go for the undyed version.

Smoked haddock fish cakes

Smoked haddock is good value and makes great smoky fish cakes, but make sure you go for the undyed version.
Provided by: James Martin
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 4 servings
Number of ingredients: 15

Ingredients:

• 500ml/17½fl oz milk
• 700g/1lb 8oz smoked haddock fillets
• 450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks
• 4 free-range eggs, 2 hard-boiled, 2 beaten
• 4 tbsp capers, drained, roughly chopped
• 60g/2½oz gherkins, roughly chopped
• 75g/3oz shallots, peeled, finely chopped
• 4 tbsp finely chopped fresh flatleaf parsley
• 50g/2oz plain flour
• 75g/3oz dried breadcrumbs
• vegetable oil, for deep-frying
• salt and freshly ground black pepper
• 50g/2oz butter
• 125g/4oz mixed watercress and baby spinach leaves
• salt and freshly ground black pepper

How to cook:

1. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk.
2. Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones.
3. Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.
4. Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season, to taste, with salt and freshly ground black pepper.
5. With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set.
6. Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
7. For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted. Season, to taste, with salt and freshly ground black pepper.
8. To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes.

Notes: Smoked haddock fishcakes recipe, Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks. Gently fold the haddock, capers, lemon …

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haddock fish cakes jamie oliver

Homemade Haddock Fishcakes

Crispy on the outside and gloriously soft and packed with flavour on the inside, Jamie 's serving up some gorgeous fishcakes! These versatile, …

Jamie Oliver Fish Cakes

Drain tuna fish and dump into a medium sized bowl jamie oliver fish cakes
Provided by: Breana Murphy
Total time: 47 minutes
Yields: 17 servings
Cuisine: Australian
Number of ingredients: 6

Ingredients:

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Nutrition:

• Serving Size: 1 serving
• Calories: 488 kcal
• Carbohydrate: 33 g
• Protein: 4.4 g
• Sugar: 0.7 g
• Sodium: 990 mg
• Cholesterol: 0 mg
• Fiber: 0 mg
• Fat: 11 g

How to cook:

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2. Go on, have a go! Jamieoliver.com is your one stop shop for everything jamie oliver including delicious and healthy recipes inspired from all over the world, helpful food tube videos and much more.
3. Roasted Trout | Fish Recipes | Jamie Oliver Recipes
4. (63) recipes from jamie’s tv show, keep cooking and carry on. Add the milk, finely chopped green onions and bread crumbs.
5. Quick and easy fishcakes – Boat Angling
6. Once cooked, remove the fish from the colander to a plate, and discard the skin. Go on, have a go!
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8. 45 minutes not too tricky. In batches of 4, …
9. Easy salmon en croûte | Jamie Oliver recipes
10. Oct 04, 2020 · 3:59 fish. Crispy on the outside and gloriously soft and packed with flavour on the inside, jamie’s serving up some gorgeous fishcakes!
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12. Go on, have a go! Drain tuna fish and dump into a medium sized bowl.

Notes: Fish Cakes Recipe Jamie Oliver, Jamie oliver's fabulous fish cakes · here is jamie's recipe: Get them to help out with this deliciously easy salmon fishcake recipe from jamie oliver. …

Smoked haddock fishcakes

The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo.
Provided by: delicious. magazine
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: British recipes
Number of ingredients: 13

Ingredients:

• 600g potatoes, roughly chopped
• 400g undyed smoked haddock fillet
• 3 tbsp olive oil
• 1 tbsp capers, drained and chopped
• Grated zest of 1 lemon
• Small handful chopped fresh parsley
• 1 medium egg yolk
• Plain flour, for dusting
• Lemon wedges, to serve
• For the horseradish mayo
• 150g good-quality mayonnaise
• 1-2 tbsp hot horseradish, to taste
• Lemon juice, to taste

Nutrition:

• Calories: 562kcals
• Fat: 39.1g (5.9g saturated)
• Protein: 24.4g
• Carbohydrate: 30.3g (2.7g sugar)

How to cook:

1. Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
2. Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
3. Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
4. Meanwhile, spoon the mayo into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.
5. Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the horseradish mayo, lemon wedges and a mixed salad, if you like.

Notes: Smoked Haddock Fish Pie Jamie Oliver, Easiest way to make smoked haddock fish pie jamie oliver, A star rating of 4.8 out of 5. Mini smoked haddock scotch eggs with asparagus …

Melting-middle cod fishcakes

Try Jamie Oliver's oozy fishcakes, packed with flaky cod, mustard and a delicious melting cheddar centre.
Provided by: Tesco Real Food
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Global
Number of ingredients: 11

Ingredients:

• 700g Maris Piper potatoes
• 250g frozen peas
• 280g cod or other sustainable white fish, skin off, pin-boned
• 1 lemon
• 1 tbsp English mustard, plus a dollop (optional)
• 75g vintage Cheddar
• 2 slices wholemeal bread, whizzed into breadcrumbs
• olive oil
• 4 tbsp natural yogurt
• extra virgin olive oil
• 85g watercress

Nutrition:

• Calories: 445 calories
• Fat: 16 grams fat
• Saturated Fat: 6 grams saturated fat
• Carbohydrate: 49.9 grams carbohydrate
• Sugar: 7 grams sugar
• Fiber: 7.6 grams fibre
• Protein: 28.1 grams protein

How to cook:

1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, cut into quarters and cook in a large pan of boiling salted water for 15 mins, or until tender, adding the peas and fish for the last 4 mins.
2. Remove the fish to a plate with a slotted spoon. Drain the potatoes and peas, steam-dry, then return to the pan. Finely grate over half the lemon zest, dollop over 1 tbsp mustard, then give it a good mash. Taste and season with sea salt and black pepper.
3. Flake the fish and gently fold it into the mash mixture. Cut the cheese into 8 even-sized cubes.
4. Divide the mash mixture into 8, roll each into a ball and push a cube of cheese into the middle. Shape and squash into 4cm-thick patties.
5. Sprinkle the breadcrumbs onto a large plate. One at a time, dip each fishcake into the breadcrumbs, pressing down slightly and turning to coat fully.
6. Place a large non-stick pan on a medium heat with 1 tbsp olive oil, add the fishcakes and fry for 3 mins each side, or until nicely golden – you may need to work in batches, adding a little more oil, if needed. Transfer the fishcakes to a large baking sheet and pop in the oven for 10 mins, or until the cheese has melted.
7. Meanwhile, finely grate the remaining lemon zest and mix with the yogurt, adding a good squeeze of juice. Drizzle with 1 tbsp extra virgin olive oil and season to taste.
8. Plate up the fishcakes with a spoonful of zingy yogurt, a handful of watercress dressed with the remaining lemon juice, and a dollop of mustard, if you like.

Notes: Fish Cakes Jamie Oliver : Optimal Resolution List, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.