See Also: Fishcakes with tartare sauce(recipes)
tartare sauce(dictionary)
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Fishcakes(recipes)
Thai-style fishcakes(recipes)
tartare(dictionary)
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gambling(encyclopedia)

Master - Golf (gambling) and Fishcakes with tartare sauce (recipes)


Master - Golf (gambling)


The exact replica (typically made from brass or aluminum) of a wood, iron or putter head from which all heads will be duplicated.

Fishcakes with tartare sauce (recipes)




Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the tartare sauce:200g/7oz jar mayonnaise2 small gherkins, chopped2 tbsp capers, chopped roughly1 small shallot, chopped very finely1 tsp horseradish sauce½ tsp dry or made mustard2 tbsp fresh parsley, finely choppedFor the coating:100g/4oz white breadcrumbs1 eggFor the fishcakes:450g/1lb potatoes45og/1lb smoked haddock1 hard-boiled egg, chopped1 lemon, zest only2 tbsp fresh parsley, chopped½ tsp saltpepper3 tbsp vegetable oil, for frying



Method



1. Mix together all the ingredients for the tartare sauce and chill (you won' t need all the mixture, leftovers will keep for 3-4 days in a covered container in the fridge).2. Preheat the oven to 150C/300F/Gas 2. Spread the crumbs over a Baking sheet and dry in the oven for 10-15 minutes until pale and golden, stirring halfway.3. Peel and cut the potatoes in chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.4. Meanwhile, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, remove the skin and any bones. Flake the fish.5. Carefully mix the potato, fish, hard-boiled egg, lemon, parsley, salt and a good grinding of black pepper. Shape into four round cakes using floured hands.6. Beat the egg in a shallow bowl. Coat each cake in the egg, then the breadcrumbs. Reshape if necessary. At this stage they can be chilled for 24 hours.7. Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.