Hi Theresa

450g (1lb) Haddock fillet *1
300ml (1/2 pint) milk
Bay leaf or Bouquet Garni
1 Onion (skinned and sliced)
salt and freshly ground pepper
50g (2 oz) Butter
45ml (3 level tbsp) Flour
2 eggs, hard boiled and roughly chopped
150ml (5fl oz) single cream
30ml (2 tbsp) chopped fresh Parsley
900g (2lb) potatoes peeled *2
3 tbsp creme fraiche
Cheddar cheese to top potato

*1 - I had no idea how to measure this so just used three packets of fillets - probably way too much but was getting all confused. And I used three different fishes, cod, smoked haddock and coley !!!!!!!!!

*2 - Use as many potatoes as you like, I did !!!!!!!

1. Rinse the fish. Place in a pan and pour over the milk, add the bayleaf or bouquet garni, onions and pinch of salt . Bring to the boil and simmer for 10 mins.

2. Lift from the pan using a slotted spoon. strain the cooking liquid and reserve for later. (REMOVE BAYLEAF OR OTHER THINGY !!!!!!)

3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring at all times. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens, then cook for a further 2-3 minutes. Season. Add the eggs to the sauce with the cream, fish and parsley. Check the seasoning and spoon into a pie dish.

4. Meanwhile boil the potatoes, drain and mash without adding any liquid. Add the creme fraiche and continue to mash until light and fluffy. Spoon into a piping bag and pipe across the fish mixture (or if you are normal and don't own a piping bag, just plonk it ontop of the fish and make it look reasonable with a spoon and fork !!!!!!!!!) Sprinkle grated cheese across the top of the potato

5. Bake in the oven at 200 degrees C (400 degrees F) mark 6 for 30 minutes or until pie top is golden brown.

Okay, my first tip is that it probably will only take you 30 minutes to cook if you get all the ingredients ready FIRST (including hardboiling the eggs) rather than doing it as you're going along.

Enjoy !!!!!!!!!!!!!!!!!!!!!

Beth x

Thanks Beth,

That's just what I wanted have been looking for ages

Theresa

Guess, what's for dinner tomorrow :D :D :D

Fiona
x x x

Okay - The person who makes it in the fastest time can claim the prize of a Mockodile kiss :D :D

In that case I'll tell you in advance that it'll take me at least 30 hrs :D :D :D I'd better get started now, or it won't be ready in time for tea tomorrow!!!!

Fiona
x x x

Beth

does the Mockodile do the stinky slobbery style of kiss? or the nice gentle fresh style?

Theresa

hmmmmmmm... I think you may be able to asnwer that one yourself ;) But it's better than nipping eh??

In that case it will take me 15 mins flat, I love doggy kisses lol

I dunno Phil, sometimes he does very lovely gentle kisses and other times (as per the time he knocked out Christine's tooth), I believe it's not the kind of kiss that most of us appreciate. He definately thinks that the more tongue, the better :D :D YEUCHHH !!!!!

Beth x

Hi Beth, Im used to it with the Wolfhound kisses. Its not so much they are rough, its more like standing in front of the shower. If ever you are at a show and need a wash, find the nearest Wolfie lol

Is it for the dogs or us... LOL

Pam

very funny LOL but that does sound good

I do my version with salmon and smoked salmon, coz I'm dead posh. I also put in a dash of Thai Fish Sauce - but just a dash.

Yum. Home made salmon and smoked salmon fishcakes are yummy too. (Secret recipe available on request;) )

Consider this a request please 9th:D I lurve fish:)

I'm going to make Beth's fish pie too, thanks Beth. Nice to read the Mockadile is coming back to form:D

Anita

Recipe is at home, I'll post it on the board tonight. It's dead easy and somehow very satisfying to have your hands in warm mashed potato ;)

9th

OK folks. Here we are. Looks complicated, but it's actually dead easy. It makes more fishcakes than you'll ever need, so freeze what you don't think you'll be able to eat:

Smoked Salmon Fishcakes

2.5lb old potatoes
1lb salmon fillet (skinned)
Juice of 1 lemon
2tsp anchovy essence or Thai Fish Sauce
3 eggs (beaten)
5fl oz white wine
1lb smoked salmon pieces
2 tbsp each fresh dill and chives
12 oz white breadcrumbs
flour for coating

1. Boil, mash and season potatoes.
2. Whilst potatoes cooking, poach salmon fillet with wine and lemon juice for 15 mins or until cooked. Cool and flake.
3. Roughly chop smoked salmon. Mix with fresh salmon, herbs and anchovy essence (or Fish Sauce).
4. Beat half fish mixture into warm potatoes, fold in remaining fish mixture and season.
5. Spread mixture onto baking sheet and chill for 2 hours.
6. Shape mixture into 24 fishcakes - I use a scone cutter. Dip in flour, egg and breadcrumbs to coat.
7. Any extra fishcakes can be frozen at this point. Defrost thoroughly before cooking.
Shallow fry in oil for 5 minutes each side.

As a tip - try to reduce the amount of liquid in the mixture, as it can make them difficult to handle!

Hope you enjoy them.

9th

At the risk of sounding like a dreadfull culinary idiot, can someone explain what old potatoes are? Am having visions of cooking potatoes that have sprouted.

That recipe sounds delicious once I figure out the potatoes :)

Theresa

lol lol
They are old as opposed to new Theresa :D
In other words - potatoes with set skins that you have to use a knife or peeler on (from a gal in the heart of a farming area)
Sara

If you want to get really technical :

There are two kinds of potatoes: 'waxy' and 'floury'. Waxy potatoes have less starch and more water, while floury ones are the opposite – more starch and less water. Each make wonderful, different styles of mash. Choose waxy potatoes like Desirie if you want to go creamy and smooth, or floury ones like King Edwards, Maris Piper, Marfona or Estima if light and fluffy takes your fancy.
taken from [link http://www.ivillage.co.uk/food/fruitveg/veg/articles/0,10103,164301_165940,00.html]here[/link]
Sara :)

I have had about 5 goes and can't make my link work

Not only does she know her onions, she knows her potatos too :D

lol

Thanks Sara,

i don't eat many potatoes, as you might have guessed and never peel them full stop

I like the taste of the skins

Theresa

Oh my god !!!!!!! How on earth do you know THAT ??????? :D :D See, I think I should leave these these things to the professionals

Beth xx

mmmm sounds yummy, a pound of smoked salmon though:D Just one small question though, do you mix the flour, eggs and bread crumbs together, or have seperate dishes and dip in turn?

Yeah alright my fishcakes normally come ready coated:D

You actually don't need anywhere near that much! And I buy the offcut bits which are much cheaper - I am from Yorkshire after all.

It's best with a production line. 1 person cuts the shapes, the other coats in flour, then dips in egg and finally rolls in breadcrumbs. For the breadcrumbs, buy an out of date or near its sell by date crusty loaf and cut into strips and run through a food processor or blender. The crumbs can then go into the freezer in bags and come out and be used whilst frozen.

OMG. I'm turning into Mrs Beaton

Better Mrs Beaton than Fanny Craddock :D :D :D

Fiona
x x x

oooooooooooh hark at you !!! :D :D Delia also does one but I looked at it and thought it was wayyyyyyyyy to complicated for li'll old me. As it turned out, I think I was right ;)

I tried the Delia one and it was (or I made it :) a bit runny. Everything collapsed in on its self :) So too complicated for me too :D

Gina x

PS On a slightly different note - I am glad that Delia doesnt like fresh coriander too cos it is put into everything nowadays and I really, really hate it.

9th - I'd like the recipe for the fishcakes too please - love smoked salmon.
Many thanks Gina

Ok I'm in Australia, and I keep hearing British tv cooks adding creme fraiche to their dishes. What on earth is creme fraiche?????????

bit like soured cream/Natural Yogurt quite thick.

Is it sour though?

What is creme fraiche?

A typical French ingredient similar to sour cream, but with a lighter, creamier taste and texture. Here's how to make some: . Place 1 cup heavy cream (double cream) in a small bowl then add 1/4 cup buttermilk.
. Stir the mixture well and cover with plastic wrap or lid. Let sit on countertop at room temperature 24 hours or until firmed. Refrigerate if it has thickened well, enough to hold a spoon upright. Use all the crème fraiche within one week. Tips: You can adjust the buttermilk to get a creamier or more sour flavor, depending on your preference. Use in sauces where you would sour cream, it doesn't curdle!

Taken from a website (can't remember the URL though :()

HTH,

Fiona
x x x