Baked Fish Cake

Baked Fish Cake Recipe - Flavorful Homemade Fish Cakes

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Baked Fish Cake is a delightful and nutritious dish that combines the comforting texture of mashed potatoes with the delicate flavors of white fish, enhanced by hints of lemon, parsley, and optional anchovy extract. This recipe is perfect for those seeking a wholesome and satisfying meal that is both easy to prepare and versatile enough to suit various dietary preferences. Whether you're a seasoned cook or a beginner in the kitchen, this baked fish cake will surely become a favorite in your recipe collection.

History

The concept of combining fish with potatoes and baking them into a cake form has roots in various culinary traditions around the world. In Britain, fish cakes have been a staple part of the diet for centuries, originally made with leftover fish and potatoes as a way to create a hearty meal from simple ingredients. Over time, the recipe has evolved, incorporating various herbs, spices, and techniques to enhance flavor and texture. This version of the Baked Fish Cake is a modern take on the classic, focusing on simplicity and nutrition.

Ingredients

1.5 lb (680 g) peeled potatoes
1 lb (454 g) white fish fillet
salt (to taste)
ground white or black pepper (freshly)
2 tbsp butter
4 tbsp milk
grated peel of 0.5 lemon
2 tbsp fresh chopped parsley
1 tsp anchovy extract (optional)
3 tbsp all-purpose flour
2 tbsp oil

How to prepare

Cut the potatoes into chunks and place them in a saucepan with enough water to cover, adding a little salt if desired.
Heat until the water is just about to boil.
Meanwhile, lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid, or foil.
Put the fish in the pan when the water is boiling, then reduce the heat to prevent frothing over.
Cook the potatoes until tender, approximately 10-15 minutes if the chunks are fairly small.
Set them aside without uncovering.
Drain and mash the potatoes, beating them well until smooth.
Mix in the butter, milk, lemon peel, parsley, and anchovy extract (if used).
Preheat the oven to 400°F (204°C) and grease a quiche dish or baking pan.
Pour any cooking juices from the fish into the potato mixture.
Flake the flesh off the skin, discard any bones, and add it to the potatoes.
Mix well, adding seasoning to taste.
Use a large spoon to place the fish mixture in a mound on the prepared dish or pan, but do not flatten it until it is all mounded up.
Flatten the top of the mixture slightly, then sprinkle it with a little flour.
Use a spatula and knife to flatten the mixture into a neat circle, about 7" across.
Pat the sides with the knife and the top with the spatula so that the mixture is even and neatly shaped, continuing to sprinkle with flour to coat the outside evenly.
Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned.
Cut into wedges to serve.
Food exchanges were not listed (good thing I found the book on sale and cheap to boot).

Variations

For a gluten-free version, use almond flour or gluten-free all-purpose flour instead of regular flour.
Add capers or olives to the fish mixture for an extra burst of flavor.
Incorporate shredded cheese into the potato mixture for a cheesy twist.

Cooking Tips & Tricks

To ensure your Baked Fish Cake turns out perfectly, consider the following tips:

- Choose a firm white fish like cod, haddock, or pollock for the best texture.

- Make sure to thoroughly drain and mash the potatoes to avoid a soggy cake.

- Adding a little lemon zest to the fish mixture can enhance the freshness and flavor.

- For a crispier crust, consider broiling the fish cake for the last few minutes of baking.

Serving Suggestions

Serve the Baked Fish Cake with a side of steamed green vegetables like broccoli or green beans for a complete meal. A light salad dressed with lemon vinaigrette also pairs wonderfully, adding a fresh contrast to the dish.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a healthier alternative to frying. The baking process helps to create a crispy exterior while keeping the inside moist and flavorful.

Ingredient Substitutions

Sweet potatoes can be used instead of white potatoes for a different flavor profile and added nutrition.

- For a dairy-free version, use olive oil instead of butter and a dairy-free milk alternative.

Make Ahead Tips

The fish cake mixture can be prepared a day in advance and stored in the refrigerator, covered, until ready to bake. This can save time and make meal preparation more convenient.

Presentation Ideas

Serve the Baked Fish Cake on a platter garnished with lemon slices and fresh parsley. A dollop of tartar sauce or a drizzle of lemon-infused olive oil can add an elegant touch.

Pairing Recommendations

A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the flavors of the Baked Fish Cake, complementing its light and refreshing taste.

Storage and Reheating Instructions

Leftover Baked Fish Cake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

Nutrition Information

Calories per serving

A single serving of Baked Fish Cake contains approximately 250 calories, making it a moderate-calorie option suitable for those watching their calorie intake.

Carbohydrates

This Baked Fish Cake is relatively low in carbohydrates, with the primary source being the potatoes. One serving contains approximately 30 grams of carbohydrates, making it a suitable option for those managing their carb intake.

Fats

The fats in this recipe come mainly from the butter, oil, and the natural fats in the fish. Each serving contains about 10 grams of fat, with a balance of saturated and unsaturated fats. Using olive oil instead of vegetable oil can increase the content of heart-healthy monounsaturated fats.

Proteins

White fish is an excellent source of high-quality protein. Each serving of Baked Fish Cake provides roughly 25 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in various vitamins and minerals, particularly vitamin B12 from the fish, vitamin C and potassium from the potatoes, and vitamin A from the butter. It also contains iron, calcium, and magnesium.

Alergens

The main allergens in this recipe are fish and dairy (butter, milk). It's also important to note that while this recipe does not contain nuts, it's always best to check all ingredient labels for potential cross-contamination if you're cooking for someone with allergies.

Summary

Overall, Baked Fish Cake is a balanced meal option, providing a good mix of proteins, healthy fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious choice for anyone looking to enjoy a delicious and wholesome dish.

Summary

This Baked Fish Cake recipe offers a delightful blend of flavors and textures, making it a perfect choice for a nutritious and satisfying meal. With its simple ingredients and easy preparation, it's an excellent addition to your culinary repertoire, suitable for any occasion. Whether you're looking to impress guests or simply enjoy a delicious homemade dinner, this Baked Fish Cake is sure to please.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Baked Fish Cake. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was known for her delicious seafood dishes, and I was eager to learn some new recipes from her.

As soon as I arrived, Margaret greeted me with a warm hug and a mischievous twinkle in her eye. "I have something special to show you today," she said, leading me into her cozy kitchen. I watched in awe as Margaret effortlessly prepared the ingredients for her famous Baked Fish Cake. She explained each step with such passion and precision, and I knew that this recipe was truly something special.

I eagerly took notes as Margaret guided me through the process of creating the perfect fish cake. She shared with me the secret ingredients that made her dish stand out from the rest – fresh herbs from her garden, a touch of lemon zest, and a sprinkle of breadcrumbs for added crunch. I was captivated by her expertise and couldn't wait to try making the fish cake on my own.

After hours of cooking and chatting, Margaret and I finally sat down to enjoy the fruits of our labor. The Baked Fish Cake was a masterpiece – tender and flaky on the inside, with a crispy golden crust on the outside. The flavors were so perfectly balanced, and each bite was a delight for the senses.

As we savored our meal, Margaret regaled me with stories of how she had learned the recipe for Baked Fish Cake from her own grandmother many years ago. She spoke of the days spent in her grandmother's kitchen, watching in awe as she effortlessly whipped up delicious dishes with nothing but a few simple ingredients and a lot of love.

I listened intently, soaking up every word and savoring the memories that Margaret shared with me. I could see the joy and pride in her eyes as she spoke of her grandmother, and I knew that this recipe held a special place in her heart.

After my visit with Margaret, I couldn't stop thinking about the Baked Fish Cake recipe. I was determined to master it myself and carry on the tradition of passing down delicious family recipes to future generations.

I spent hours in my own kitchen, experimenting with different variations of the recipe until I finally found the perfect combination of flavors and textures. Each time I made the Baked Fish Cake, I felt a sense of pride and connection to my dear friend Margaret and her beloved grandmother.

Over the years, I have shared the recipe for Baked Fish Cake with friends and family, and it has become a staple at all of our gatherings. Each time I make it, I am reminded of the warm summer day when I first learned how to create this delicious dish, and of the special bond that food has the power to create between loved ones.

As I sit here now, reflecting on the memories that this recipe holds for me, I am filled with gratitude for the time I spent with Margaret and the lessons she taught me in her cozy kitchen by the sea. The Baked Fish Cake will always hold a special place in my heart, a reminder of the joy that comes from sharing meals with those we love and the power of a good recipe to bring people together.