Introduction
Cullen skink fishcakes are a delightful twist on the traditional Scottish soup. Known for their creamy texture and rich flavor, these fishcakes combine smoked haddock, potatoes, and a variety of herbs, creating a dish that is not only delicious but also easy to prepare. Whether you’re looking for a satisfying meal or a delightful appetizer, these fishcakes are sure to impress.
Ingredients
Smoked haddock – 200g
Potatoes – 300g
Onion – 1 medium
Fresh parsley – a handful
Cream – 100ml
Breadcrumbs – 100g
Egg – 1
Salt – to taste
Black pepper – to taste
Olive oil – for frying
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 4
Detailed Directions and Instructions
Step 1: Prepare the Fish
Start by ensuring that your fish is fresh. If using smoked haddock, make sure it is skinless.
Step 2: Cook the Fish
Put the fish in a saucepan and cover it with water. Bring it to a gentle simmer, allowing it to cook for about 10 minutes or until the fish is opaque and flakes easily.
Step 3: Create the Base
In another pan, melt butter and add chopped onions, cooking them until softened. Add flour and stir to create a roux. Gradually whisk in milk to achieve a smooth consistency.
Step 4: Combine Ingredients
Flake the cooked fish into the roux mixture, then add potato, parsley, and season with salt and pepper. Allow the mixture to cool.
Step 5: Form the Cakes
Once cool, shape the mixture into fishcakes. Aim for a nice, even shape for even cooking.
Step 6: Coat the Fishcakes
Dip each fishcake into beaten egg, then roll them in breadcrumbs, making sure they are fully coated.
Step 7: Cook the Fishcakes
Heat oil in a frying pan over medium heat. Cook the fishcakes for about 4-5 minutes on each side until they are golden and crispy.
Step 8: Serve
Once cooked, transfer the fishcakes to a plate lined with paper towels to absorb any excess oil. Serve hot.
Notes
Note 1: Variations
Feel free to experiment with different types of fish according to your preference or availability.
Note 2: Storage
These fishcakes can be made in advance and stored in the refrigerator for up to 24 hours before cooking.
Note 3: Freezing
You can also freeze the uncooked fishcakes. Just ensure they are individually wrapped to prevent sticking.
Note 4: Serving Suggestions
These fishcakes are great served with tartar sauce, a green salad, or steamed vegetables for a complete meal.
Cook techniques
Poaching
Poaching is a gentle cooking method that uses low heat to soak the fish in a flavorful liquid. This technique helps to retain moisture and keep the fish tender.
Mashing
Mashing involves breaking down the prepared ingredients, such as potatoes and fish, into a smooth or coarse consistency. This is crucial for creating a well-combined mixture for the fishcakes.
Shaping
Shaping is the process of forming the fish mixture into cakes. This technique ensures even cooking and consistent texture.
Coating
Coating the fishcakes with flour, egg, and breadcrumbs creates a crispy outer layer when frying. This technique adds texture and enhances the flavor of the fishcakes.
Frying
Frying is the method of cooking the coated fishcakes in hot oil, allowing them to develop a golden-brown crust while keeping the inside moist and flavorful.
FAQ
Can I use different types of fish for the fishcakes?
Yes, you can substitute the fish with other types such as salmon or haddock, depending on your preference.
Can I make the fishcakes in advance?
Absolutely! You can prepare the fishcakes ahead of time and store them in the refrigerator or freezer before cooking.
What can I serve with Cullen skink fishcakes?
These fishcakes pair well with a fresh salad, tartar sauce, or a light mayonnaise-based dip.
How do I know when the fishcakes are done?
The fishcakes should be golden brown on the outside and cooked through in the center. You can check by cutting one open to ensure it’s fully heated.
Can I bake the fishcakes instead of frying?
Yes, baking is a healthier alternative. Place the fishcakes on a baking sheet and cook them in the oven until golden and cooked through.
Conclusion
The Cullen Skink Fishcakes offer a delightful twist on a traditional Scottish dish, combining the rich flavors of smoked haddock and creamy potatoes. This recipe is not only delicious but also showcases the versatility of fish in everyday cooking. Whether enjoyed as a starter or a main meal, these fishcakes are sure to impress with their comforting flavors and satisfying texture.
More recipes suggestions and combination
Smoked Haddock Chowder
Try a hearty smoked haddock chowder, blending creamy potatoes, sweet corn, and fresh herbs for a warming bowl of goodness.
Salmon Fishcakes
Replace the haddock with salmon for a different flavor profile that pairs well with dill or capers, providing a fresh take on this classic recipe.
Vegetable Cakes
For a vegetarian option, use a mix of mashed potatoes and finely chopped vegetables such as carrots, peas, and onions, seasoned with herbs.
Fish Tacos
Utilize the base flavors from the Cullen skink and create flavorful fish tacos topped with a zesty yogurt sauce and fresh lime.
Seafood Risotto
Incorporate the smokiness of the haddock with a creamy seafood risotto, adding shrimp and scallops for an extra touch of elegance.
Fish Pie
Combine the ingredients from the Cullen skink into a comforting fish pie, topped with golden mashed potato or a flaky pastry crust for a delicious family meal.