Delicious UK - (07)July 2020

theremainingingredients,then

chillinthefridgeuntilneeded.

3 Forthefritters,sifttheflourand

bakingpowderintoa mixingbowl

andseasonwellwithsaltand

pepper.Addthecuminseedsand,if

using,ajwainseeds.Ina jug,whisk

togethertheeggandmilk,then

pourintothedryingredientsand

mixuntilyouhavea smoothbatter.

Stirinthesweetcorn, spring onions

andcoriander.

4 Heata littleoilina fryingpan

overa medium-highheat.Ladle

a quarterofthebatterintothepan

andfryfor1-2minutesoneachside,

oruntilthefritterisgoldenbrown

onbothsides.Setasideona warm

plateandcoverlooselywithfoilto

keepwarm.Repeatwith the

remainingbatter.

5 Toserve,put2 frittersoneach

plate,topwithsomeguacamoleand

a poachedegg,thenscatterover

somechorizocrumbsand

corianderleavestofinish.

PERSERVING830kcals,41.9gfat

(9.4gsaturated),30.8gprotein,

89gcarbs(29.3g sugars), 1.6g salt,

14.5g fibre

Peaandmintstuffed

fishcakeswith curry

hollandaise

SERVES4.HANDS-ONTIME 20 MIN,

COOKINGTIME 50 MIN,PLUSCHILLING

AND AT LEAST 1 HOUR INFUSING

Ihavetinkeredwiththe

traditionalkedgereerecipeand

createda punchylittlefishcake

(minusthesmokedhaddock,of

whichI’mnota fan).Thepea

stuffinghasa littlekickofheat

andthecurrypowder-infused

hollandaiseprovidesthe

quintessential flavours of

kedgeree.Servewitha poached

eggforbrunchora side salad for

a pleasing supper.

MAKE

AHEAD

Assemblethefishcakes

thedaybefore,coverand

chill.Startthehollandaise

thedaybefore(step1)if youlike.

FOOD

TEAM’S

TIP

Saveandfreezethefish

poachingliquid to use later

in a fish pie.

FORTHECURRYHOLL ANDAISE

• 1 heapedtspcurrypowder
  (checkit’sgluten-freeif needed)


• 200gunsaltedbutter


• 3 mediumfree-rangeeggyolks


• 1 tbsp fresh lemon juice

FORTHESTUFFING

• 150gfrozenpeas,defrosted


• Handfulfreshlychoppedmint


• 5 springonions,thinlysliced


• Squeezelemonjuice


• 1 tbsp extra-virgin olive oil

FORTHEFISHCAKES

• 400gflourypotatoessuchas
  marispiper,cutintochunks


• 250gsustainablesalmonfillet,
  skinnedandpin-boned


• 250gsustainablecodfillet,
  skinnedandpin-boned


• About500mlwhole milk


• 2 bayleaves


• ½tspblackpeppercorns


• Finelygratedzest1 lemon


• Handfulfreshchoppedcoriander


• 1 onion,finelychopped


• 2 garliccloves,finelychopped


• 1 greenchilli,finelychopped


• Thumb-sizepiece fresh ginger,
  finelygrated


• 1 tspcuminseeds,lightlycrushed


• 1 tspcoriander seeds, lightly
  crushed


• 1 tspajwainseeds(see Know-how
  onpreviousrecipe)


• 1 mediumfree-rangeegg


• 100-200gpolentafordusting


• 4 tbsp rapeseed or groundnut oil

YOU’LLALSONEED...

Food processor or blender

1 Tomakethehollandaise,put

the curry powder and butter in

asaucepanovera lowheatand

letthebutterslowlymelt,then

removefromtheheat,coverand

leavetoinfusefor at least an hour,

orovernight.

2 Tomakethestuffing,pulseallthe

ingredientsina foodprocessor or

blendertoa coarserubble.

3 Forthefishcakes,boilthe

potatoesinplentyofsaltedwater

untiltender.Inthemeantime,lay

thefishina saucepanandpourover

enoughmilktocover.Addthebay

leavesandpeppercornsandbring

totheboil,thenreducetheheat

andsimmerfor5 minutes.Remove

fromtheheatandleavetostandfor

10 minutestoletthefishgently

finishcooking,thentransfertoa

plateandletit coola little(seetip).

4 Drainthecookedpotatoesand

mashorputthrougha potatoricer,

thenflakeinthefishandaddthe

lemonzest,coriander,onion,garlic,

chilli,gingerandspiceseeds.Mix

andseasonwithsaltandpepper.

5 Shapethepeastuffingmixture

into8 patties,thendividethe

fishcakemixtureinto8.Mouldit

aroundthepeapatties,thenchill

for 30 minutes.Beattheeggin

a shallowbowlandputthepolenta

inanothershallowbowl.Dipeach

fishcakeintothebeatenegg,then

rollinthepolentasoit’swell

coated.Chillfor 30 minutes.

6 Meanwhile,finishthehollandaise.

If thebutterhasset,gentlymeltit

again,thenstrainthrougha fine

sieve.Whizztheeggyolksand

lemonjuiceina blenderfora few

secondsthen,withthemotor

running,slowlyaddthebutterina

thinsteadystreamuntilyouhave

a silkyhollandaise.Seasonwell.

7 Heattheoilina non-stickfrying

panovera mediumheatand,

workinginbatches,frythe

fishcakesfor5 minutesoneachside

untilgoldenbrown.Drainonkitchen

paper,thenservewitha spoonful of

thecurryhollandaise.

PERSERVING(WITH1 TBSP

HOLLANDAISE)645kcals,37gfat

(9.6gsaturated),34.2gprotein,

46.8gcarbs(5.3g sugars), 0.5g salt,

6.9g fibre

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