Friday Fish Dish

Baked Anchovy-Stuffed Plaice Fillets

This was a very quickly thrown together meal a couple of weekends ago, just before payday, which cost very little yet tasted amazing. The picture doesn’t do it justice, and displays my serious lack of finesse at putting together a plate of pretty food, however I felt I should share this delectable dish.

Plaice is one of those delicate tasting white fish that can be served with a simple drizzle of lemon to become quite lovely, but with the odd uplifting flavour addition can be quite wonderful.

I prepared a stuffing to fill and roll the plaice fillets which was made up of 3 slices of white crusty bread – zapped in the food processor, a heaped tablespoon of chopped parsley, a tin of anchovies chopped up finely, 4 spring onions, 1 red chilli, salt and pepper, a teaspoon full of paprika and the juice and zest of 1 lemon. I mixed this together well then laid out each fillet and spread the filling over generously then rolled.

This was then baked in the oven for just over fifteen minutes. The result really was splendid (even if I say so myself), the salty flavoursome anchovies really brought the plaice to life and the gentle spicing and smoky paprika made for a really tasty fish dish. The crumb was nicely crisped on the outside which made for a good texture too.

I served this dish with New Potatoes, wilted, buttered spinach and some parsnip puree. These gentle vegetable flavours only enhanced the flavoursome fish dish.

Fish Friday

Colcannon Mackerel Fishcakes

A simple but delicious take on the humble fishcake.

I've used mackerel in these as their moist, rich flavour goes perfectly with the colcannon-style base. I've also added a little heat to the dish, but this can be omitted if you're not a spice fan.

I served this as lunch for myself and my brother and we had homemade chips and a little sweet chilli dipping sauce as accompaniments.

I prepared the chips by simply slicing some Charlotte potatoes (skin on), par-boiling for ten minutes, draining then placing in a pre-heated oven for 20 mins at 200C.

I enjoyed my lunch with a generous glass of Gallo White Zinfandel, a deliciously zingy Californian rose, after all it is Friday - let the weekend begin.

200g (approx) Smoked Mackerel Fillets
150g White Potatoes
2 Large Spring Onions
50g Spring Greens
2 Slices of Bread (white or brown)
1 Tbsp Creamed Horseradish
1 Tsp Hot Pepper Sauce
1 Tbsp Cayenne Pepper
Salt and Pepper to taste

First peel the potatoes and boil till soft, then mash, season and place in a bowl to cool (I used a knob of butter to mash).

Chop/mix the bread in a food processor to create breadcrumbs and place into a bowl.

Chop the spring onions and put into the bowl with the mashed potato.

Remove the skin from the mackerel fillets and break up the fish into small pieces and also place in the bowl.

Finely shred the spring greens then put in a pan of boiling water and simmer for 4-5 mins, drain and place on a hopping board. Use a clean tea towel or some kitchen roll to absorb any excess water then also place into the bowl.

Add the horseradish, hot pepper sauce, cayenne and a good sprinkling of salt and black pepper and mix well. Add a heaped tablespoon full of the breadcrumbs and mix again.

Get a tablespoon full of the mixture into your hands and form a round with it, place in the breadcrumbs till it's covered, then put onto a plate, and repeat to make similar sized fishcakes.

Heat a pan on a medium heat with a little oil, I used grapeseed oil as it's very light in flavour, however any oil would work. Once the pan is hot add the fishcakes and cook on each side for 3-4 minutes or until lightly browned and crispy.

Serves four.