|Sat Fat 2.2g||11%|
First make your quick salt cod by placing half of the salt on a large plate, and placing the fish fillets on top, pushing them into the salt beneath. Top with the remaining salt and push this into the surface of the fish.
Leave for at least 10 minutes to draw out moisture and toughen the flesh. Rinse the fish, then place in a frying pan and cover with milk. Bring to the boil and turn off, leaving for several minutes until the fish is cooked through. Pour through a colander and rinse, using your hands to break the fish into large flakes. Set aside to dry out.
In a large bowl mix the mashed potato with the herbs, eggs, spring onion, chilli flakes (if using), lime zest, garlic clove and flour. Mix well and season with pepper (avoid using salt at this stage as the cod will be salty). Add the cod and gently mix through. Using two table spoons form into loose quenelles, or rough balls, and place on a greased baking tray. Refrigerate for half an hour.
To cook, heat ½tbsp olive oil in a large frying pan and fry for 2 minutes a side until dark brown and crispy (that’s 3 sides if using quenelle shape). Mix all salad ingredients and serve alongside the fritters.
400g fluffy potatoes (such as Maris Piper), mashed
500g cod fillet, skin removed
100g sea salt
500ml whole milk (approx.) to poach fish
1 packet dill (approx. 25g), half finely chopped (other half reserved for salad)
1 packet coriander (approx. 25g), half finely chopped (other half reserved for salad)
1 packet parsley (approx. 25g), half finely chopped (other half reserved for salad)
2 spring onions, finely chopped
Pinch chilli flakes (optional)
1 lime, zest only (reserve juice for squeezing over salad)
1 large garlic clove, grated
50g plain flour
For the salad
2-4 little gem, sliced lengthways in wedges
½ cucumber, sliced in crescents
1 spring onion, finely chopped
reserved coriander, roughly chopped
reserved dill, roughly chopped
reserved parsley, roughly chopped
lime juice, to taste
olive oil, to taste
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
Sticky salmon topped potato noodles with pak choi
Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.
This campaign was originally produced in the framework of a programme co-financed by the European Union