Head chef and owner of award-winning 23 Bar and Restaurant, Chris Hawkins, teaches you how to make his famous fishcakes in a new installment of Shef's Kitchen.
The restaurant in West One, Devonshire Quarter, was last year voted Sheffield's best restaurant in the city's first restaurant awards.
Chris Hawkins, who owns 23 with his cousin Jonathon, took over the kitchen a few years ago when his head chef walked out at the busiest time of the year. Since then his salmon fishcakes have become well-known to many.
In this new episode of Shef's Kitchen, the Sheffield Telegraph cooking show where the city's top chefs teach you how to cook, Hawkins walks you through how to dish up his tasty fishcakes at home.
Click on the green play button to see the videoRecipe: 23 Bar and Restaurant's salmon fishcake recipe600g mixed fish (Salmon, White Fish, Smoked Fish (Haddock/Cod))
2 pints double cream
1 large chopped onion
3 garlic cloves
3oz grated root ginger
2 tbsp red Thai curry paste
1 tin coconut milk
Chopped parsley
Chopped Coriander
White wine
Potato powder
Olive oil
METHOD
1)Put a dash of olive oil in a thick bottomed pan, followed by the onions, garlic, ginger and the red Thai paste. Cook until the onions are clear and soft. Pour in the white wine (enough to cover the onions) and reduce for a few minutes continuously stirring so that the onions don't go brown.
2)Place all the fish into the pan of onion mixture, pour the cream over the fish (enough to cover the fish, plus a little more).
3)Bring to the boil, and then simmer until the fish has cooked.
4)Add the coconut milk, parsley and coriander. Start to sprinkle in the potato powder until the mix starts to thicken (do not beat as the fish will break up), keep adding the potato powder a little bit at a time until the mixture becomes firm but not dry.
5)Let the mix cool (so that you can handle with ease), roll into a fishcake shape. (You should get approx 4-6 portions).
6)Roll the fishcake in flour, egg wash and breadcrumbs.
7)Either deep fry the fishcake until golden brown or shallow fry one side at a time. Place in a hot oven for 5 minutes until the fishcake is hot throughout, or you can put it in the microwave for 30 seconds (careful not to overcook).
The fishcakes can also be frozen. If freezing put them in the freezer before the fishcakes have been bread crumbed.
Alternatively the fishcakes will remain fresh in the fridge for up to 3 days.
Shef's Kitchen archive:The Milestone's butternut squash risottoREAD MORE: 23 Bar and Restaurant reviewDo you have a recipe you want to share with others? Email us and we'll publish it on the website. Buy the Sheffield Telegraph and the Property Guide every Friday. To subscribe CLICK HERE
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