Recipes
Young Pea Chef of the Year 2019 Winning Recipes!
STRIPE-PEA FISHCAKES WITH GARDEN PEA MAYONNAISE
Ingredients
For the fishcakes
- 2 Baked potatoes
- 475g cod
- 250g peas
- 2tbsp sesames seeds
- 1 clove garlic
- Olive oil
- Salt and pepper
- Milk butter
- 1/2 tsp tarragon
For the mayonnaise
- 1 egg yolk
- 150ml olive oil
- 2 cloves garlic
- Salt and pepper
- Juice of 1/2 lemon
- 100g peas
Method
- Cook fish with tarragon, salt and pepper and flake it.
- Mash potatoes with a little milk and butter.
- Boil peas.
- Mix potato and fish together.
- Use pastry cutter to shape fish cakes by putting it inside the pastry cutter and use a spoon and press down a layer of potato/fish then a layer of mushed peas and then another layer of potato/fish.
- Sprinkle sesame seeds on top and remove cutter.
- Repeat to make 4 fish cakes.
- For the mayonnaise: Separate egg yolk and white, put egg yolk in a small bowl. Whisk egg white for a minute then SLOWLY add olive oil, add crushed garlic, salt and pepper. Mush peas and mix with lemon juice. Whisk pea mixture into mayonnaise.