FishCakesAndSlaw

Fish Cakes And Slaw

Nothing screams summer like a nice fish cake. My version includes cod, prawns and chorizo served on homemade slaw.

The Fish Cakes

  • Cod fillets
  • Prawns
  • Chorizo
  • Onion
  • Eggs
  • Flour (small amount)
  • Flatleaf parsley
  • Fennel seeds
  • Lemon zest and juice
  • Salt & Pepper

Cut everything into small pieces(but not so small you cant tell it’s actual fish). Beat together with the egs and some flour. Season with the ¬†fennel seeds, lemon zest / juice and a large handfull of chopped parsley. Shape into nice big cakes and fry them gently in plenty of butter.

 

The Slaw

  • Homemade mayo (i will get the recipe up here someday)
  • Fine pickles
  • Oxheart cabbage
  • Fennel
  • Carrots
  • Spring onion
  • Lemon juice
  • Salt & Pepper

First create the base dressing by combining the mayo with the fine pickels (half / half), season with salt, pepper and lemon juice. Cut the veg into small strips and coat in the dressing.

Enjoy!

Prawns with bassil aioli

Prawns with bassil aioli

Pure summer bliss..Buy the freshest prawns you can get from you local fishmonger, serve with aioli, bread and a refreshing glas of white wine.

Prawns with bassil aioli

Recipe

Aioli

  • 1-2 egg yolks (pasteurised)
  • 1 tsp. Mustard
  • quite a lot of olive oil
  • Lemon juice
  • Chopped garlic
  • Chopped bassil
  • Salt & Pepper

Whip egg yolks together with some mustard and chopped garlic. Keep whisking while slowly adding the oil. Eventually you will end up with a nice thick consistency. Thin it down with some lemon juice and season with basil, salt & pepper.

ENJOY!

 

Prawn Risotto

Prawn risotto with lemon and thyme

A Italian classic. Risotto has the ability to morph into whatever you like. A simple everyday dinner, or a fancy meal. This edition is on the simple side, with a fresh lemon and thyme taste.

Recipe

  • Prawns
  • Peas
  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • White whine
  • Chicken or vegetable stock
  • Lemon juice
  • Fresh thyme
  • Butter

Chop and fry the celery, onion and garlic for a couple of minutes. Increase the heat and add the rice. Stir until the rice is translucent. Add the white whine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente. Add the peas and prawns towards the end.

Finally add lemon, thyme and butter. Season with salt and pepper.

ENJOY !