Head Chef Nigel Jennings at The Hostess restaurant in Sookholme is the latest chef to cook up a treat for Chad Chefs.
In the latest episode of our popular cooking series, Nigel Jennings cooks up salmon and haddock fishcakes with a spicy salsa dip.
So why not follow the recipe below and have a go at making this lovely dish yourself.
For more cooking ideas, check out the other videos in our Chad Chefs series.
Haddock and salmon fish cake with goat’s cheese
(makes 6 large fish cakes)
100g soft goat’s cheese
300g Haddock cooked
200g salmon cooked
300g cooked mashed potatoes
2 tbsp chopped parsley
2 tsp chopped chives
Zest 1 lemon
Salt and Pepper
4 tbsp plain flour
100g bread crumbs
50mls vegetable oil for frying
1.Start by peeling the potatoes, cutting them into 2 inch pieces and placing them into a large saucepan of cold water. Add a pinch of salt and bring to the boil. Once the potatoes are soft (about 15 minutes after boiling) remove from the heat and drain. Leave them to cool for 10 minutes or so before mashing . Place the mashed potatoes into the fridge to cool while you prepare the fish cake mix.
2.Flake the haddock and salmon into a bowl, add the parsley, chives, lemon zest and and then season with salt and pepper.
3.Mix the fish mix with the chilled mashed potato. Divide the mix into 6 portions.
4.Now take one of the portions and make it into a ball. Make an indentation into the centre of the fish cake using your thumb or a tea spoon. Take a heaped tsp of the soft goat’s cheese and place this into the indentation. Close the gaps around the cheese so that the cheese is left in the middle of the fish cake. Mould into a pattie shape and place into the fridge while you do the others.
5.When all the fish cakes are molded and stuffed you need to bread them.
6.Place 2 beaten eggs in one bowl and fresh breadcrumbs in another, dip the fish cakes first in the egg then into the breadcrumbs and remold and place in the fridge to set till they are required.
7.Once all the fish cakes are crumbed, put large frying pan on a medium heat and add in the oil. Lay in the fish cakes and allow cooking on both sides for 3-4 minutes until golden brown, then removing from the pan and placing onto a baking sheet. Place into a preheated oven for 10 minutes at 160c.
½-1 small can of tinned tomatoes
1/4 cucumber skinned
1 cloves of garlic
Drizzle of olive oil
1 Fresh chilli
1/2 medium red onion
Tomato paste to taste
1/4 red, yellow and green pepper
Salt, pepper and sugar to taste
Place all ingredients in a food processor and blend until chunky, add sugar, salt and pepper to taste.