GMTV’s Chefs at Sea competition winner Dawn Orrells is back with another exclusive recipe to tantalise your tastebuds! This week, Dawn shows at home readers how to make smoked haddock fishcakes…
Dawn’s blog: week two
Camping was great, but all the rain meant that our trip was cut short – what ever happened to August sunshine?! My ten-year-old son Dylan and I still enjoyed Devon and it's culinary offerings (perhaps more than we should have!). We camped three miles from Tavistock, and visiting the Pannier Market was top of our 'to do' list. Dylan was thrilled to pick up some cakes – he was diagnosed with Coeliac disease which means his diet consists of food that contains no wheat or gluten. He usually relies on me to provide all of his treats but thanks to the Country Market, he spotted a tray of gluten-free goodies!
Coming back from Devon early did have a positive side, as I was able to spend two days in the kitchen trying out some new recipes. One creation were gorgeous smoked haddock fishcakes – initially I made these gluten-free but they are easily adaptable as only the outer coating contains wheat. Dylan definitely approved, and I'm sure he'll be requesting fishcakes on the weekly menu!
This week also saw me perfecting my scone recipe and making jam for the first time (peach, plum and ginger). Before the diet beckons, I unashamedly enjoyed my version of a Devonshire cream tea - while visualising the warm glow of the Caribbean! The cruise I won as part of my prize for GMTV’s Chefs at Sea competition is booked! What’s more, both myself and Dylan will have another chance to cook with Marco Pierre White – we’re very excited!
Next time, I will be sharing my scone recipe and my do's and don'ts in the art of re-creating the ultimate tea-time treat!
Dawn
Smoked haddock fishcakes
These delicious fishcakes are so easy to make - plus they’re great to prepare the night before and heat up in the oven the next day. It’s a fab way to use up leftover potatoes, and although I’ve used smoked haddock, you can use any fish for the filling!
Ingredients
- 500g cooked floury potatoes
- 200g smoked haddock
- 1 glass of milk
- 50g fresh or frozen peas
- 1 tsp fresh dill (chopped finely)
- Juice of half a lemon
- Salt and pepper to taste
For the coating
- 1 bread roll (not fresh)
- 25 g fresh Parmesan cheese
Makes 8 large fishcakes
Method
- Place haddock in ovenproof dish and pour over a glass of milk, cover with foil and place in the oven for 15 minutes at gas mark 5.
- Grate the bread roll and place crumbs on a baking tray and into the oven to toast for 10 – 15 minutes. Keep an eye on them so they don’t burn!
- Mash the potatoes, add in the dill, peas, seasoning and mix together.
- Once the fish is cooked and breadcrumbs are golden, take both out of the oven and leave to cool.
- Flake the fish and add to the potato mix.
- Add the grated Parmesan cheese to the breadcrumbs and place into a bowl.
- Take a small handful of the haddock and potato mix and roll them in the toasted bread mix. Serve with tartar sauce.
Top tip
Poaching smoked fish in milk tones down the flavour slightly, making it an ideal dish for children.
Other recipes from Dawn
Chocolate and raspberry torte
