• Fish Cakes With Romesco Sauce

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    • Fish cakes
    • 450 gm cooked white fish (haddock codling whiting)
    • 1 x fillet of smoked haddock cooked 500g mashed potatoes
    • 2 lrg Large eggs
    • 40 gm butter melted
    • 1 tsp horseradish relish
    • 1 x heaped tbsp minced parsley
    • 1 Tbsp. plain flour seasoned
    • 150 gm fresh breadcrumbs Romesco sauce
    • 1 lrg red chilli halved and deseeded
    • 1 x extra large tomato halved
    • 3 clv garlic peeled left whole
    • 100 gm blanched hazelnuts and almonds extravirgin extra virgin olive oil
    • 1 Tbsp. sherry vinegar
    • 1 Tbsp. minced parsley


    1. For the fish cakes flake the fish into a bowl.
    2. Beat 1 egg and the butter into the mashed potatoes then add in the horseradish parsley salt and pepper.
    3. Add in the fish and shape into 4 fish cakes.
    4. Coat each one in flour dip into the remaining egg (beaten) then into the breadcrumbs.
    5. Refrigeratethen shallowfry in vegetable oil till golden and crispy.
    6. For the sauce place the chilli tomato arlic and nuts on a baking tray.
    7. Drizzle over 1tbsp oil and roast in the top of a reheated oven (190C1375F/Gas Mark 5) for about 20 minuteuntil the vegetables are tender. (Watch the nuts don't burn.)
    8. Tip everything into a food processor add in the vinegar and parsley and process till blended then slowly add in about 3 tbsp oil: sufficient to give a thickish puree.
    9. Season to taste and serve with the fish cakes.
    10. The fish cakes can be fully prepared the day before refrigerated then cooked just before serving.
    11. Serves 4

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