Pea & salmon fishcake recipe | Jamie Oliver recipes (2024)

FAQs

How to make fish cake James Martin? ›

Poach the haddock with the bay leaf in the milk for 3 to 4 minutes, drain and cool. Keep the milk for the sauce. Mix the potato, haddock, egg, parsley and lemon gently and form into rounds. Dip in flour, egg and breadcrumbs and fry at 160c for 2 to 3 minutes.

Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.

Once your fish is drained, boil and peel your potatoes and then use a fork to mash your fish and potatoes together in a bowl. Into this mixture, stir in the eggs, chopped parsley, diced onion, breadcrumbs, salt and pepper. Divide your mixture into 8 patties and then fry in some butter or oil.

Add the mash to the fish and onion. Mix well. TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour.

Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less.

Delicious with a seasonal green salad and a dollop of pesto on the side.

Cooking salmon above 145°F makes it tough and dry. If you like your salmon fully cooked, 145°F is a good temperature to reach.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

What is the pink in fish cake? ›

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

The pink swirl is from food coloring. Making narutomaki involves removing the skin, bones, and fat from the fish flesh, seasoning it, and processing it into a fine paste, shaping it into a long cylindrical log. It's then colored with pink food coloring to create characteristic pink and white swirls.

Most version include egg which is used as a binder. In this recipe, you have that option but personally I prefer the texture without the egg. Adding egg gives the Thai fish cakes a rubbery texture which some people like.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.