Swap artificial flavourings, excess sugar and unfamiliar ingredients for deliciously wholesome food, with these recipes from Rob Hobson’s new cookbook.
Melt-in-the-middle salmon and cod fishcakes
Making the sauce in these fishcakes yourself means removing the modified starches and inverted sugar syrups used in shop-bought fishcakes. This recipe also uses a wholemeal crumb to coat the cakes and there is no deep-frying, which improves the nutrient profile. Serve with steamed green veggies.
SERVES 4
● 500g Maris Piper potatoes, peeled and cut into small pieces
● 300g skinless cod fillet
● 120g skinless salmon fillet
● Pinch of freshly grated nutmeg
● 2 tbsp milk
● Handful of fresh flat-leaf parsley, finely chopped
● 1 lemon, zested
● 3 tbsp wholemeal flour
● 2 eggs, beaten
● 100g fresh breadcrumbs
● 2 tbsp extra virgin olive oil
FOR THE SAUCE
● 1 tbsp wholemeal flour
● 1 tbsp butter
● 300ml milk
● 50g mature Cheddar cheese, grated
● 1 tsp Dijon mustard
● Sea salt and black pepper
1 Make the sauce at least two hours in advance, so it has time to freeze. Put the flour and butter into a small saucepan set over a low heat and stir to make a paste as the butter melts. Slowly pour the milk into the pan and whisk until a smooth sauce forms. Keep whisking for a further five minutes until the sauce thickens.
2 Remove the pan from the heat then stir in the cheese and mustard. Season with a little salt and pepper. Divide the mixture evenly between four silicone cupcake cases, then place in the freezer for at least two hours.
3 Boil the potatoes in a large saucepan of salted water for about 15 minutes until tender, then remove with a slotted spoon and leave to dry.
4 Place the fish in the same pan of water and poach for five to six minutes until cooked. Remove the fish from the same pan then set aside to cool; once cool, flake the fish into chunks.
5 Transfer the potatoes to a clean pan. Add the nutmeg and milk, then mash until smooth. Now add the fish, parsley and lemon zest and fold together. Set aside to cool.
6 Divide the fishcake mixture into four balls and make a well in the centre of each. Take the frozen sauce out of the freezer and push one frozen disc into each of the fishcakes, then shape the potato mixture around it. Place on parchment paper and put in the freezer for 20 minutes.
7 Coat each fishcake in f
