Hot-smoked mackerel fish cakes with gooseberry jam

Hot-smoked mackerel fish cakes with gooseberry jam

By
From
Fish Kitchen
Serves
6
Photographer
David Loftus

Mackerel and gooseberries is a classic pairing and my zingy, punchy gooseberry jam works so well with these little hot smoky fish cakes. Fun to eat, they are perfect party food. If you are entertaining a crowd, treble the recipe and serve the gooseberry jam as a dipping sauce.

Ingredients

Quantity Ingredient
4 fillets hot-smoked mackerel, skinned and pin-boned
3 large baking potatoes
light olive oil, for cooking
1 large leek, washed, halved lengthways and finely sliced
2 garlic cloves, peeled and finely chopped
2 tablespoons chervil, chopped
75g plain flour, for coating
2 eggs, beaten
75g white breadcrumbs
oil, for deep-frying
cornish sea salt
freshly ground black pepper

Gooseberry jam

Quantity Ingredient
light olive oil, for cooking
1 shallot, peeled and chopped
500g gooseberries, topped and tailed
50g unsalted butter
50g caster sugar
50ml white wine
20ml white wine vinegar

To serve

Quantity Ingredient
lime wedges

Method

  1. Heat the oven to 200°C. Put the potatoes on a baking tray, placing each one on a little bed of salt, and bake in the oven for 1 hour.
  2. To make the gooseberry jam, place a large saucepan over a medium heat and add a drizzle of olive oil. When it is hot, add the shallot and sweat for 1 minute without colouring. Add the gooseberries and cook for 2 minutes, then add the butter, sugar, wine and wine vinegar.
  3. Cover and cook for 15 minutes, then remove the lid and continue to cook until the liquid has reduced right down to almost nothing and the mixture is very nearly starting to catch. Season with a pinch of salt.
  4. Tip into a blender and blitz until smooth, then transfer the jam to a bowl and set aside to cool.
  5. To make the fish cakes, cut the baked potatoes in half, scoop out the flesh and press it through a potato ricer into a large bowl – you need 200 g cooked potato.
  6. Place a small frying pan over a medium heat and add a drizzle of olive oil. When it is hot, add the leek and garlic and sweat for 2 minutes without colouring, then transfer to a plate to cool slightly.
  7. Flake the smoked mackerel and add to the potato with the chervil. Add the cooled leek and garlic, season with salt and pepper and mix well. Shape the mixture into balls, each about 30 g. Roll the balls firmly, then place on a tray and refrigerate for 30 minutes to firm up.
  8. Have the flour, eggs and breadcrumbs ready in 3 separate bowls. Heat the oil in a deep-fryer to 180°C. One at a time, pass the mackerel balls through the flour, then the egg and finally the breadcrumbs. Once coated, place on a tray.
  9. Deep-fry the fish cakes in the hot oil in batches for 2 minutes until golden. Remove and drain on kitchen paper, then season with salt.
  10. Pile the fish cakes onto warm plates and serve with lime wedges and the gooseberry jam. If you have any jam left over, it will keep in the fridge for a couple of weeks – it’s delicious with pork and duck as well as mackerel.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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