Email to Mand      

Teisennau pysgod Abertawe gyda saws cocococos a phys ffres mintys

Source of Recipe

the web


Recipe Introduction

Swansea Fish Cakes with a Cockle Sauce and Minted Peas

List of Ingredients

Fish Cakes
(Teisennau Pysgod)

Ingredients

fish fillets 300 gm
potato purée (dry) 300 gm
hard boiled eggs (chopped) 1 pc
spring onions 30 gm
mild mustard 1/2 tsp
Worcester sauce 5 ml
chervil (chopped) 5 gm
mayonnaise 15 ml



Recipe

Cut the fish into even 2cm dice, season and quickly pan fry in a little butter
Mix the potato purée together with the rest of the ingredients and then fold in the fish
Mould into 4 even sized balls and flatten slightly and allow to set in the fridge
Lightly flour, pass through some beaten egg then through breadcrumbs, repeat this process to give a better coating
Place back into the fridge for 30 minutes
Gently pan-fry until golden brown all over and place in an oven pre-heated to 180ºC for 10 minutes

Cockle sauce
(Saws Cocos)


butter 25 gm
flour 25 gm
milk 200 ml
fish or seafood stock 200 ml
mild mustard 1 tsp
cockles 4 tbs
tomatoes 1 pc
chopped parsley 1 tsp



Combine the milk, stock and mustard, gently warm through and set aside
In a separate saucepan, melt the butter over a gentle heat and add the flour
Cook gently for 5 minutes, ensuring it does not brown
Gradually add the warmed milk and fish (or seafood) stock, while stirring with a wooden spoon to ensure there are no lumps
Bring to a boil and simmer for 20 minutes, stirring occasionally to ensure it does not burn
Cut the tomatoes into small dice and add to the sauce with the cockles and parsley just before serving

Minted Peas
(P hys Ffres Mintys)



fresh garden peas 160 gm
castor sugar 1 tsp
mint leaves - chopped 1 tsp



Place the peas in some boiling salted water and gently simmer for 5 minutes or until cooked
Drain
Gently stir through the sugar and mint leaves

Chef's Tip:

Chop the mint leaves just before required or they will turn black very quickly


Enjoy and bon appetit . . . . .