Fish Cakes, Smoked Clams and Buttered Chantaney0
This recipe comes to us from the Head Chef at Dolphin House Brazzerie, Devon and it was one of our Recipe of the Month winners in 2012.
25g Crayfish Tails
25g Smoked Salmon
30g Mash Potato
1tbsp Capers Chopped
1tbsp Wholegrain mustard
Zest of half a lime
Zest of half a lemon
Handful of chopped chives
Buttered Chantenay Carrots
50g Chantenay carrots, cleaned and trimmed.
1tbsp Golden Caster Sugar
2 Shallots finely chopped
60ml white wine vinegar
60ml Dry white wine
125g cold unsalted butter
Fish Cakes – Method
Bring the milk to the boil with a knob of butter, add the ling and poach gently until the fish is cooked through about 10-15 minutes.
Roughly chop the crayfish tails and smoked salmon, mix in with the flaked fish, chopped capers and chopped chives. Stir in to the mashed potato and stir through the wholegrain mustard and zest and season.
Form in to three small patties, coat in flour.
Heat oil in a pan until very hot, add the fish cakes and then add a generous amount of butter.
Cook until golden brown on the outside and then put in the oven for 10 minutes.
Smoked Clams – Method
Heat a pan until it is smoking hot.
Add oil until that is smoking.
Add clams and flame them until they all open.
Buttered Chantenay Carrots – Method
Put all the ingredients in to a pan almost cover with water and boil until all the water has evaporated and the carrots are soft, turn down the heat and glaze with the remaining liquid.
Shellfish Oil – Method
Boil prawn shells, with garlic and seasoning in oil.
Butter Sauce – Method
For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains.
Then whisk in the butter one chunk at a time. Season.