We all have our guilty pleasures. And if you’re like me, it’s not only limited to a few. Fish and chips is right up there for me. It always makes me feel like I’m on holiday. And although this dish isn’t exactly the same thing, it definitely gets its inspiration from the original seaside treat. Only in this version, the fish cakes replace the battered hake, and the rosettes make an elegant substitute for chips.
Fish Cakes with Pommes Purée and Vinegar Gel
Prep time: 40 minutes | Cooking time: 1 hour 40 minutes + overnight | Serves: 6
INGREDIENTS
for the rosettes
136 g (250 ml) gluten free cake flour
15 ml granulated sugar
pinch of salt
2 eggs
250 ml water
500 ml sunflower oil
for the pommes puree
280 g potatoes, peeled and cubed
100 ml milk, full cream
5 ml whole peppercorns
5 g basil leaves
5 ml Maldon salt
14 g (15 ml) butter, salted
for the vinegar gel
250 ml Forage and Feast white balsamic vinegar
29 g (30 ml) light brown sugar
3,5 g agar agar
3 black peppercorns
2 bay leafs, dried
1 sprig of rosemary
for the fish cakes
60 ml sunflower oil
800 g Forage and Feast hake fish cakes
135 g Forage and Feast smoked chilli aioli
for the garnish
5 g dill
fresh seaweed, washed
METHOD
for the rosettes
Make the batter the night before, it works best if it rests for at least 6 hours before using. In a medium bowl sift the flour, sugar, and salt together. In a separate bowl whisk the eggs and water together using a balloon whisk. Slowly add the liquid mixture to the flour, while whisking ensuring no lumps form. Cover the bowl and refrigerate overnight.
In a medium saucepan heat the cooking oil to 170 °C, ensuring there is enough oil for deep frying. Slightly heat the cast iron rosette stamp in the oil, wipe the excess oil on a sheet of paper towel before dipping into the oil. Only dip two-thirds of the stamp into the batter and directly into the fryer, the batter will release on its own once cooked, fry until golden brown in colour. Remove from the oil and place on paper towel to remove excess oil.
for the pommes puree
Bring a medium saucepan with water and potatoes to a boil and cook for about 30 – 40 minutes or until soft, strain off the excess water and pass through a fine mesh sieve while the potatoes are still warm to avoid the potatoes from becoming gelatinous.
In a separate saucepot infuse the milk with peppercorns and basil leaves, strain, and set aside. Slowly mix in the infused milk to the potato puree until incorporated, add the butter, and season with salt. Place the puree inside a piping bag, and fill the inside of the rosettes.
for the vinegar gel
In a small saucepan, whisk together all the ingredients and allow to stand for 4 minutes to allow the agar-agar cells to soften before bringing it to a boil, whisking continuously cook for 4 minutes and remove from the heat. Pour the mixture into a container and allow to set in the refrigerator for 2 hours or until set. Remove from the container and blend in a small blender until smooth.
Pass through a fine mesh sieve to ensure there are no lumps.
for the fish cakes
Bake the fish cakes in the oven according to the package instructions. Once cooked place a dollop of aioli on the fish cakes, followed by the filled rosettes.
for the garnish
Garnish with picked dill, lemon, and fresh seaweed.
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