FISH CAKES WITH WHITE WINE TARRAGON CREAM AND SWEET CORN
FISH CAKES WITH WHITE WINE TARRAGON CREAM AND SWEET CORN
SHORT DESCRIPTION
The sophisticated flavours of tarragon and white wine turn the simple Fish Cake into an elegant dish, whether you’re serving two or two hundred.
Serves 2
INGREDIENTS
4 x I&J Fish Cakes
1 Tbsp (15 ml) sunflower oil
1 onion, finely chopped
1 bay leaf
1 Tbsp (15 ml) dried or fresh tarragon
½ cup (125 ml) white wine or stock
1 cup (250 ml) cream
1 cob of sweet corn, cooked
1 tsp (5 ml) chilli flakes
1 spring onion, julienned
METHOD
1.
Pre-heat the oven to 200°C.
Pre-heat the oven to 200°C.
2.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
3.
Heat the oil in a pot over medium heat and sauté the onion for 5 minutes until softened. Add the bay leaf and tarragon and cook for a further minute.
Heat the oil in a pot over medium heat and sauté the onion for 5 minutes until softened. Add the bay leaf and tarragon and cook for a further minute.
4.
Add the white wine or stock and gently simmer until liquid has reduced to about a quarter (approximately 10 minutes). Stir in the cream and simmer for 5 minutes until sauce begins to thicken.
Add the white wine or stock and gently simmer until liquid has reduced to about a quarter (approximately 10 minutes). Stir in the cream and simmer for 5 minutes until sauce begins to thicken.
5.
Carefully cut the corn off the cob and stir into the creamy sauce.
Carefully cut the corn off the cob and stir into the creamy sauce.
6.
Serve the Fish Cakes with the creamy sauce, a sprinkling of chilli flakes and fresh spring onion.
Serve the Fish Cakes with the creamy sauce, a sprinkling of chilli flakes and fresh spring onion.
SOMETHING SPECIAL
The sophisticated flavours of tarragon and white wine turn the simple Fish Cake into an elegant dish, whether you’re serving two or two hundred.
Serves 2
INGREDIENTS
4 x I&J Fish Cakes
1 Tbsp (15 ml) sunflower oil
1 onion, finely chopped
1 bay leaf
1 Tbsp (15 ml) dried or fresh tarragon
½ cup (125 ml) white wine or stock
1 cup (250 ml) cream
1 cob of sweet corn, cooked
1 tsp (5 ml) chilli flakes
1 spring onion, julienned
METHOD
1.
Pre-heat the oven to 200°C.
Pre-heat the oven to 200°C.
2.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
3.
Heat the oil in a pot over medium heat and sauté the onion for 5 minutes until softened. Add the bay leaf and tarragon and cook for a further minute.
Heat the oil in a pot over medium heat and sauté the onion for 5 minutes until softened. Add the bay leaf and tarragon and cook for a further minute.
4.
Add the white wine or stock and gently simmer until liquid has reduced to about a quarter (approximately 10 minutes). Stir in the cream and simmer for 5 minutes until sauce begins to thicken.
Add the white wine or stock and gently simmer until liquid has reduced to about a quarter (approximately 10 minutes). Stir in the cream and simmer for 5 minutes until sauce begins to thicken.
5.
Carefully cut the corn off the cob and stir into the creamy sauce.
Carefully cut the corn off the cob and stir into the creamy sauce.
6.
Serve the Fish Cakes with the creamy sauce, a sprinkling of chilli flakes and fresh spring onion.
Serve the Fish Cakes with the creamy sauce, a sprinkling of chilli flakes and fresh spring onion.
