Gordon Ramsay's Fish Cakes with Anchovy Dressing
Recipe from his Healthy Appetite Cookbook
Jan 30, 2009
For a healthy but delicious supper, try Gordon Ramsay's recipe for homemade fish cakes served with a tangy anchovy dressing.
Anchovies feature in a number of Italian dishes. They’re an essential feature of that typical dip from Piedmont, bagna cauda, for instance – and will often appear on pizzas too. In this recipe for fish cakes, celebrity chef Gordon Ramsay has used anchovies to make a tasty dressing. The recipe appears in his new book Healthy Appetite (published by Quadrille, £20) and appears here with permission.
Gordon Ramsay's Fish Cakes with Anchovy Dressing, Recipe – Serves 4
Ingredients
For the Fish Cakes
- 400g La Ratte, Charlotte or other waxy potatoes
- 2 tbsp olive oil
- Finely grated zest of 1 large lemon
- 2-3 tbsp lemon juice
- Sea salt and black pepper
- Few thyme sprigs
- ½ lemon, sliced
- 300g salmon fillet
- 300g smoked haddock fillet
- Handful of flat leaf parsley, chopped
- Handful of chervil, chopped
- 3 tbsp plain flour
- 2 medium eggs, lightly beaten
- 50g Japanese panko breadcrumbs
- 2 tbsp olive oil
Anchovy Dressing
- 2 tbsp capers
- 2 shallots, peeled and finely chopped
- Bunch of flat leaf parsley, leaves only, chopped
- 4 marinated anchovies, chopped
- 4 tbsp extra virgin olive oil
Method
- Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10-15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer back into the pan. Mix in the olive oil, lemon zest, lemon juice and seasoning to taste. Leave to cool.
- Meanwhile, add the thyme, lemon slices and salmon to a wide pan of slowly simmering salted water and poach for a minute. Slide in the smoked haddock and gently poach for another 4-5 minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones.
- Mix the fish and chopped herbs into the mashed potatoes, using your hands. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for 2 hours to set the shape.
- To cook, heat the oven to 180C/Gas 4. Heat a thin layer of olive oil in a wide ovenproof frying pan. Fry the fish cakes for 2-3 minutes until golden brown, then flip over and fry the other side for 1-2 minutes. Finish cooking in the oven for 5-7 minutes.
- Make the dressing in the meantime, by gently warming all the ingredients together in a pan for 3-4 minutes. Spread a generous spoonful of dressing on each warm plate and rest a fishcake in the centre. Serve immediately, with peas or beans.
Find out how to make bagna cauda, the anchovy based dip from Piedmont.
The copyright of the article Gordon Ramsay's Fish Cakes with Anchovy Dressing in Italian Cuisine is owned by Rebecca Ford. Permission to republish Gordon Ramsay's Fish Cakes with Anchovy Dressing in print or online must be granted by the author in writing.
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