OK, I admit, this one was a bit of an accident. It started on Thursday morning; with a busy day ahead, and early supper required, I looked in the fridge and found very little in the way of inspiration apart from a celeriac, which needed using up. A quick rummage through the freezer unearthed two pieces of fish, neither of which was big enough in itself for a main meal. Low carb fishcakes was the thought that sprang to mind. The resulting dish wasn’t quite what I intended but it was delicious.
- generous knob of butter
- 1 celeriac
- 300g fish – smoked haddock, cod, salmon, coley, tineed fish…whatever works
- 2 eggs
- frozen peas
- frozen spinach
- frozen chilli flakes
- salt and pepper
- 50g grated emmental cheese
Peel the celeriac and chop into 1 inch chunks. Place in a steamer and steam for 15 minutes.
Meanwhile, place the fish in a shallow frying pan with some milk, butter and bay leaves and cook for fifteen minutes over a medium heat, turning once.
When the celeriac is soft, turn into a large mixing bowl and roughly mash. Flake the just-cooked fish into the mash and add 2 eggs. Turn this all together with some fresh herbs, frozen peas, spinach and chilli flakes, seasoning to taste. (The warmth of the cooked food will help to thaw the vegetables.)
At this point you will have a fairly sloppy mixture (which was why I abandoned the fish cake idea and chose to make one big fish cake) which smells delicious.
Quickly rinse the frying pan in which you cooked the fish then return to the heat with some butter and olive oil. Add the fish mixture to the pan and press down to form a thick pancake. Cook for 10 minutes over a medium high heat. Meanwhile warm your grill to its medium setting.
To finish the cooking, sprinkle the cheese evenly over the top and place the pan under the grill for a further 10 minutes until it’s evenly golden brown on top.
Serve with some green vegetables. In our case we enjoyed the first asparagus of the season – always something to look forward to!
Prep time: 15 minutes
Cook time: 30 minutes