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Sustainable Haddock and Crab Fishcake Asian Spices Saffron Mayonnaise
Ingredients
18
Ingredients
18 Total- Fishcake
- 150 g haddock pin boned
- 100 g white crab meat picked of all shell!!! ensure crab meat is not wet
- 100 ml milk
- 75 g potatoes boiled and put through potato ricer
- 20 g spring onions thinly sliced
- 14 g ginger peeled and finely grated or puree C/R
- 6 g cloves garlic crushed or paste C/R
- 30 g mayonnaise C/R
- 1 egg beaten
- 30 g flour C/R
- 100 g breadcrumbs C/R
- Salt and pepper C/R
- Saffron Mayonnaise
- 1 pkt powdered saffron
- 30 ml dry white wine C/R
- 120 g mayonnaise C/R
- lemon juice to taste
Method
-
1
Step 1
Fishcake -
2
Step 2
Lightly poach haddock in milk remove from milk and flake. -
3
Step 3
Thoroughly stir ginger and garlic into mayonnaise. -
4
Step 4
Place mashed potato in a bowl and gently stir in all other ingredients, season to taste. -
5
Step 5
Shape mixture into desired size and pass-through flour, egg and bread crumb. Refrigerate -
6
Step 6
Can be made up to 24 hrs in advance. -
7
Step 7
Saffron Mayonnaise -
8
Step 8
Warm white wine -
9
Step 9
Add saffron -
10
Step 10
Let cool and add to mayonnaise -
11
Step 11
Lemon juice to taste
Ingredients
18 Total- Fishcake
- 150 g haddock pin boned
- 100 g white crab meat picked of all shell!!! ensure crab meat is not wet
- 100 ml milk
- 75 g potatoes boiled and put through potato ricer
- 20 g spring onions thinly sliced
- 14 g ginger peeled and finely grated or puree C/R
- 6 g cloves garlic crushed or paste C/R
- 30 g mayonnaise C/R
- 1 egg beaten
- 30 g flour C/R
- 100 g breadcrumbs C/R
- Salt and pepper C/R
- Saffron Mayonnaise
- 1 pkt powdered saffron
- 30 ml dry white wine C/R
- 120 g mayonnaise C/R
- lemon juice to taste
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