Friday, March 13, 2015

Irish Potato Fish Cakes with Mushroom Parsley Cream

     Irish Style Comfort Food! 
     Potato, onion and bread crumb fish cakes are popular in the Northeastern American States and Canada.  Potato fish cakes are popular in Northern Europe too.  Old time restaurants in fishing villages offer griddle fish cakes for breakfast, lunch or dinner.
     I have published a few recipe variations of potato fish cakes in past articles.  Today's potato fish cake recipe is an Irish style variation.  These fish cakes certainly are filling, hearty, cold weather breakfast food!  Potato fish cakes are meant to keep a fisherman warm feeling while at sea on a cold day.
     Atlantic Cod and Haddock have nearly been fished out of existence, so it is wise to use a sustainable white fish for this fish cake recipe.  Pollack is a good choice, because pollack has nearly the same flavor and texture as cod.  Pollack is a white colored meat and it easily flakes after cooking. 
     As always, check the sustainability rating of any fish before making a purchase!
     Irish Potato Fish Cakes:
     This recipe yields 2 large fish cakes or 1 hearty dinner portion.
     Step 1:  Place a peeled 7 to 8 ounce russet potato or white potato in a sauce pot.
     Cover the potato with water.
     Boil the potatoes over medium high heat, till it is soft.
     Drain the water off of the potato.
     Place the potato in a mixing bowl and set it aside.
     Step 2:  Heat a sauté pan over medium heat.
     Add 2 tablespoons of unsalted butter.
     Add 1/4 cup of coarsely chopped onion.
     Add 3 tablespoon of finely chopped leek.  (the white part of the leek)
     Sauté till the onions turn clear in color.
     Step 3:  Add 5 ounces of coarsely chopped pollack filet.
     Add sea salt and black pepper.
     Add 1 pinch of thyme.
     Sauté till the pollack is fully cooked.
     Step 4:  Remove the pan from the heat and let the ingredients cool to room temperature.
     Add the sautéed pollack and onions to the reserved potatoes in the mixing bowl.
     Add 2 1/2 tablespoons of fine plain bread crumbs.
     Add 1/2 of a thin sliced green onion.
     Add 2 teaspoons of whisked egg.
     Step 5:  Coarsely mash the ingredients together.  Try to leave a few whole chunks of boiled potato and fish in the mixture.
     Chill the fish cake mixture to less than 45ºF, so the mixture is stiff.
     Step 6:  Divide the mixture into 2 equal portions.
     Roll each portion into a ball shape.
     Press the ball shaped portions into flat round patties that are about 3/4" thick.
     Step 7:  Heat a non-stick sauté pan or a seasoned cast iron griddle over medium/medium low heat.
     Add 2 tablespoons of unsalted butter.
     Place the potato fish cakes in the pan.
     Pan fry the fish cakes, till they are golden brown on both sides.
     Place the fish cakes on a wire screen roasting rack over a drip pan to drain off any excess butter.
     Keep the fish cakes warm on a stove top.
     Mushroom Parsley Cream:
     This recipe yields about 1/2 cup of sauce or enough for 2 fish cakes.
     This is a very simple reduction sauce that can be made quickly.
     Step 1:  Heat a small sauce pot over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add 3 sliced small portobello mushrooms.
     Sauté till the mushrooms start to become tender.
     Step 2:  Add 3/4 cup of cream.
     Add sea salt and white pepper.
     Quickly reduce the sauce, till it is a thin sauce consistency.
     Step 3:  Add 1 1/2 tablespoons of minced Italian parsley.
     Keep the sauce warm over very low heat.  Add a splash of milk if the sauce is too thick.

     Place the Irish Potato Fish Cakes on a serving plate.
     Spoon a generous amount of the mushroom parsley cream sauce over the fish cakes and on the plate.
     Garnish the plate with an Italian Parsley sprig.

     The simple delicate flavor of potato fish cakes are a nice with mushroom parsley cream! 

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