Green's Scampi, Lemon and Crushed Pea Fishcakes
Serves 4 as a main course,
Ready in about 50 minutes
Ready in about 50 minutes
- 1kg floury potatoes
- 50g butter
- 1 pint of milk
- 250g Fresh scampi tails. Shelled and de veined
- 2 bay leaves
- 6 peppercorns
- 100g Frozen peas, cooked and crushed with a fork.
- Handful of chopped fresh chives
- Handful of chopped parsley
- Flour, for dusting
- Zest and juice of half a lemon
- 2 eggs beaten
- 250g fresh breadcrumbs
- For the tartare sauce
- 25g gherkins, chopped
- 25g capers, chopped
- Handful of chopped parsley
- Dash of lemon juice
- 4 good tbsp mayonnaise
- 4 handfuls of baby salad leaves, dressed with a little balsamic vinegar and virgin oil
* with tartare sauce, sea salt & balsamic dressed leaves.
Cooking Information
- Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.
- Meanwhile, put the scampi in a shallow pan and pour over the milk to cover. (Add a little water if it doesn't cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 2 minutes until just cooked. Remove the scampi. Chop into chunks and stir into the mash, with the peas, chives, parsley, lemon zest and juice and plenty of seasoning. Divide into eight and shape each into a fish cake.
- Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fish cakes first in flour, then in beaten egg and finally coat all over in breadcrumbs.
- For the tartare sauce, mix all the ingredients together – ready to dip your fish cakes in
- Heat the vegetable oil in a frying pan and fry the fish cakes for 5-6 minutes each side until golden and heated through.
- Place two fish cakes per person in the center of a plate, top with the dressed baby leaves and sprinkle with a little sea salt. Serve with the tartare sauce.
Restaurant, Bistro and Boutique Apartments,
13 Bridge Street,
Whitby.
YO22 4BG
www.greensofwhitby.com
info@greensofwhitby.com
