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Crayfish & Rocket Fishcakes
Four hand crafted fishcakes, laced with peppery rocket, fresh dill & served with a warm vermouth dressing.
Fishcakes are the unsung heroes of the culinary world. At an early age many of us are turned against these potentially wonderful creations by the soggy excuses we are served at school. However a well made fish cake can be a joy to behold. In these ones we combine crayfish tails, fresh rocket & cream & hand press them to achieve just the right texture. We then coat them in dill infused breadcrumbs & accompany them with a vermouth sauce. I hope this make these fishcakes the very finest that you will be able to buy anywhere in the UK & perfect for a special night in.
Servings: Serves 2
Cuisine Type: Everyday Specials
Cooking Instructions:
1. Heat 2-3 tablespoons of vegetable oil in a large non-stick frying pan over a moderate heat until hot.
2. Place fishcakes in the hot pan & shallow fry for 10-12 mins, carefully turning once during cooking.
3. Gently shake sachet of sauce & add contents into a saucepan. Cook over a moderate heat for 3 mins.
4. To serve, place fishcakes on plate & pour over sauce.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t re-heat once cooked!
Ingredients:
Cooked potatoes
Crayfish (19%)
Béchamel sauce
Water
Mashed potatoes
Fresh rocket (4%)
Single cream
Breadcrumbs
Vermouth (2%)
Fresh salmon
Cod
Fresh parsley
Flour
Shallot
Fish stock
Salt
Cornflour
Lemon zest
Fresh tarragon
Fresh dill
White pepper
Cayenne pepper
Béchamel sauce contains: milk, butter, flour, salt, white pepper.
Mashed potatoes contain: potato, butter, salt.
Breadcrumbs contain: wheatflour, sugar, salt, yeast.
Fish stock contains: fish, water, salt, chicory fibre, sugar, mussel, sunflower oil, shallot, spirit vinegar, white wine, onion, mushroom, carrot & fennel.
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: yes
gluten: yes
sesame: no
celery: no
eggs: no
nuts: no
shellfish: yes
Chef's Tip
Orange Butter Vegetable Medley (serves 2)
1 medium carrot, peeled & cut into slim batons
75g asparagus tips, trimmed
75g sugarsnap peas, trimmed
15g butter
1 tsp, finely grated or pared orange rind
Freshly ground black pepper
Warm fresh crusty bread to serve
1. Half fill a medium pan with cold water & bring to the boil. Add the carrot & return to the boil. Cook for 2 minutes.
2. Add the asparagus & sugarsnap peas & boil for 2-3 minutes until all the vegetables are just tender.
3. Drain the vegetables in a colander then return to the pan & add the butter, orange rind & ground black pepper to taste.
4. Toss together until the butter melts. Serve with freshly prepared Bigham's Crayfish & Rocket Fishcakes & fresh crusty bread.
Tenderstem Broccoli with Sun-Dried Tomatoes & Sweet Chantenay Carrots (serves 2)
140g chantenay carrots, trimmed & halved lengthways
100g tenderstem broccoli, trimmed
25g toasted pine nuts
25g sundried tomatoes, drained & chopped
Salt & freshly ground black pepper
1 sprig rosemary
3 large handfuls of baby salad leaves
1 tbsp French dressing
1. Cook the carrots in boiling water for about 10 minutes or until tender. Half fill a medium pan with cold water & bring to the boil. Add the broccoli, return to the boil & cook for 3-4 minutes until just tender.
2. Drain the broccoli in a colander & transfer to a warmed serving dish. Place the pine nuts & sundried tomatoes in the pan & stir over a medium heat until warm. Sprinkle over the broccoli & season with black pepper.
3. Toss salad leaves with the dressing & arrange on 2 plates. Serve with freshly cooked Bigham's Crayfish & Rocket Fishcakes.
The rocket seed has been a frequent ingredient in aphrodisiac potions since the first century.
