Pre-heat oven to 200 C
For teh Fish Base:
Cut fish up into quite large pieces.
Gently warm up the cream but don't allow to overheat or boil up or this will spoil the dish.
Now get 2 teaspoons of cold water in a small bowl and add the cornflower and mix it into the cream.
Finely chop up the fresh dill and drop it into the cream and mix up gently
At this point it is ok to add the salt and pepper if you are using it at all
Now mix in the fish
Put all the ingredients together into an oven proof or pyrex dish
For the Crumble Topping:
Put flour into a bowl and add the butter. Now with clean hands rub the butter and flour together until you achieve a mixture that looks like breadcrumbs.
Now add the oats and also the cheddar cheese and foild well together.
Finally, sprinkle the crumble mixture over the top of the fish mixture making sure that is is spread evenly.
Bake for about 45 mins.
I serve this with a parsley garnish new potatoes and fresh vegetables steamed or boiled.
For the Crumble:
|Grated Cheddar Cheese||100g|
Fore the Fish Base:
|Salt And Pepper||To Taste|
|Fish, Ideally Use A Combination Of Salmon, Smoked Haddock And Cod||1kg|
I sometimes add prawns as well but this is not essential.
I also sometimes add peas and sweetcorn if I am making this for the kids.
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.