Fish Cakes with Saffron Sauce (serve 4 as a starter)© Kevin Ashton 2005

Fish Cakes with Saffron Sauce serve 4 as a starter© Kevin Ashton 2005

Fish cakes and our perception of them have come along way in recent years. They can full of interesting ingredients and are versatile so they can be served as a main course or starter
The preparation does take a little time, but once ready they are very easy to cook and serve. The presentation I have used is based on the great fish cakes that are served in a wonderful gastro pub in Clent called The Bell and Cross.

200 grams fresh cod
125 grams hot smoked salmon
400 grams peeled & diced potatoes
12 raw tiger prawns, cleaned & peeled
1 large clove garlic crushed
2 shallots finely diced
1 Tbsp capers
50 grams butter
150 grams natural bread crumbs
100 grams plain flour
egg wash (1 large egg and 40 ml milk) beaten
1 pack of fresh chives
2 plum tomatoes
100 ml chicken stock
200 ml whipping cream
100 ml white wine
0.25 grams saffron

1. In a oven proof frying pan, cook the shallots in 25 grams butter until they tender then add the cod and season with salt & pepper. Transfer to a preheated oven 200 c (gas mark 6) and cook for 8 minutes, then allow to cool.
2. Cover the potatoes with cold water, cook until tender,drain well then mash.
3. Flake up the cod & salmon, making sure to remove all bones & skin,add the capers,
(keep the salmon skin for the sauce.)
4. Fry the garlic gently in 25 grams butter, add the tiger prawns and cook for 4 minutes.
5. When cool cut up 4 of the prawns and add to the fish cake mix.
6. Add the cool mash to the flaked fish & mix well then season with salt & pepper.
7. Divide mix into 8 equal balls then roll them first into the flour, then into the egg wash & finally into the bread crumbs. Reshape if necessary into balls the lay on parchment paper and refrigerate.
8. Combine the saffron & white wine in a non-stick saucepan, simmer until it has
reduced down to about 25 ml then pour into a measuring jug & set aside.
9. Cut the plum tomatoes into quarters and remove the seeds, but keep.
10. Put the salmon skin, cream,chicken stock & tomatoes seeds into the saucepan & reduce down until you have about 200 ml left. Strain the sauce, making sure you lose as little as possible in the process.
11. Cut the tomato quarters into a small uniform dice and add them to the strained sauce, then add the saffron liquid and 1 dessert spoon of finely chopped chives.
12. Deep fry the remaining chives in vegetable oil for about 10 seconds, then drain on paper towels.
13 Cut up the remaining tiger prawns and divide between 4 warm pasta bowls.
14. Deep fry the fish cakes until golden brown and drain for a moment or two on paper towel. Pour some of the warm sauce into each bowl then place two fish cakes on top.
Sprinkle a little of the deep fried chives on top and serve.

Chef’s Tip
When Bread crumbing food the secret is to keep one hand wet and one hand dry, so that the bread crumbs don’t get wet and clumpy.