- 250g floury potatoes, such as King Edwards, peeled & cut into large chunks
- 500g cooked, boneless pike
- 1 tbsp each chopped coriander, de-seeded red chilli, mint, finely shredded lemon grass, lime zest
- 1 egg white, whisked
- A little flour for dusting
- Ground nut oil for shallow frying
- Salt & freshly ground black pepper
Be aware of the bones in pike – there’s a trident shaped bone running down the length of the fin, very fiddly to navigate. FOOD ON FRIDAY’S TOP TIP – poach the whole fish the day before you’re going to eat it. Poach it in water & white wine with chopped carrot, celery, onion & 6 white peppercorns. Brilliant if you have a salmon kettle – just the job. Bring the stock & vegetables to a simmer, lay the pike on the kettles trivet & gently lower it into the stock, making sure the fish is covered by the liquid. The liquid should be on the gentlest possible simmer.
Poach a 2.5-3kg whole cleaned (gutted) pike for 20 minutes. Remove from the heat, leave it in the stock until the liquor has cooled. Lift the trivet & the pike out, leave it to completely cool. Remove the skin & carefully flake off the meat.
Cook the potatoes in boiling salted water until tender, then drain & leave to steam dry for 10 minutes. Mash them & leave to cool.
Put the flaked pike in a bowl with the herbs & season.
Fold the whisked egg whites into the potatoes. Combine the potato & pike mixtures. Leave this mixture in the fridge for a couple of hours to firm up.
With lightly floured hands, shape the mixture into little cakes.
Heat a thin layer of oil in a large non-stick frying pan over a medium heat. Fry the cakes in batches, for 3-4 minutes per side, until golden brown.
Serve with a squeeze of lime juice & a little accompanying oriental slaw of shredded carrots, greens & Chinese radish.
Angels food cakeIngredients
- 75g icing sugar
- 50g plain flour
- 5 large egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla essence
- Pinch salt
- ¼ tsp almond essence
- 175g caster sugar
Sift the icing sugar & place in a small bowl. Stir in the plain flour until evenly mixed.
Put the egg whites, cream of tartar, vanilla essence, salt & almond essence into a large bowl & whisk with an electric mixer until stiff peaks form.
Whisk in the caster sugar a little at a time & continue whisking until smooth & glossy & stiff peaks form again.
Gradually add flour & sugar mixture, folding in lightly with a metal spoon until fully combined.
Pour into an ungreased ring tin & cut through the mixture with a knife to break any air bubbles.
Bake at 190°C for about 45 minutes, until the top springs back when you touch it lightly with your finger.
To cool, invert the tin on to a wire rack. When fully cold, loosen with a knife & turn out.