Smoked Haddock and Spinach Fishcakes
Christmas Recipe Serves: 8
Preparation time: 30 minutes
Cooking time: 45 minutes
Calories per serving: 605
Suitable for freezing (after step 4)
Christmas Recipe Ingredients:
- Breadcrumbs, fresh 75 g (3 oz)
- Semi-skimmed milk, 150 ml (5 fl oz)
- Haddock, smoked or fresh 250 g (9 oz)
- Potatoes, 250 g (9 oz)
- salt and pepper
- Spinach, washed 225 g (8 oz)
- Egg, 1 beaten
- Lemon wedges
- Cream, fresh half-fat 400 ml (12 fl oz)
- Lemon, juice and rind from 1
- Chives, fresh chopped 60 ml (4 tbsp)
- Garnish: Fried garlic slices, fresh basil leaves
Christmas Recipe Instructions:
- Simmer the fish and milk for about 10 minutes. Separate the fish flesh from the bones and skin. Keep the milk. Make some lightly toasted breadcrumbs.
- Boil even sized peeled potatoes in salted water for about 15 minutes or until soft. Drain and dry at a low heat for a few minutes before mashing with the kept milk.
- Remove the liquid from briefly cooked spinach (2 to 3 minutes), cut up and combine with the fish and potato. Add salt and pepper to taste.
- Make eight fishcakes with the mixture, brush with beaten egg and coat with the previouly prepared breadcrumbs.
- Cook the fishcakes for 20 to 25 minutes at 200 degress centigrade (400 F) until hot in the middle.
- For the sauce combine the cream and lemon rind, heating softly. Add salt and pepper, chives and lemon juice.
- To present: Pour the sauce over the fish. Add lemon wedges and garnish with chives.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
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