Full-of-herbs fish cakes recipe, plus steamed aubergine with sesame and spring onion | Yotam Ottolenghi Full-flavoured fish cakes that really live up to their name, plus an aubergine dish that retains some of the vegetable's natural texture Place the fish in a medium bowl with two teaspoons of oil, the lemon zest, garlic and a half-teaspoon of salt. A proper boozy soak is an assured way of introducing an incredible depth of flavour, writes Yotam Ottolenghi. Last modified on Tue 9 Jul 2019 09.37 BST. In a large nonstick frypan or on a nonstick griddle heat oil over medium heat. This may sound like a sweeping statement, but anyone in the restaurant business will tell you that customers are vastly less likely to order a whole fried bream than two seared fillets. Ottolenghi's Cod Cakes in Tomato Sauce As you can see I am trying to make every recipe in this book. Add the garlic and chilli and fry for one or two minutes, until the garlic turns golden. To make the cakes more vibrant, he adds plenty of herbs and serves them with a tarragon-infused tomato sauce spiked with fresh red chile. The beauty of a fishcake, by which I mean any dish made of chopped-up fish (squidgy Thai tod mun pla, Turkish balik koftesi, Jewish gefilte fish, British flaky potato-based cakes, South American ceviche) is that it allows the fish to mix with all sorts of other ingredients and absorb their flavours, resulting in some wonderfully surprising combinations. Heat the oil in a medium frying pan. Yotam Ottolenghi and Sami Tamimi explore a region of rich, cross-cultural culinary traditions in Jerusalem. Place the fish in a food processor and pulse a few times (you want it roughly chopped rather than minced) then add the parsnip, along with the dill, chives, garlic, lemon zest eggs, 1-teaspoon of salt, plenty of pepper. Keep in the fridge until needed. YOTAM OTTOLENGHI'S MEDITERRANEAN BAKED FISH with TOMATO & FENNEL [Yotam Ottolenghi] [italyonmymind] ... Cakes and ale: Yotam Ottolenghi's irresistible alcohol-soaked puds. See more ideas about ottolenghi recipes, ottolenghi, recipes. You hear two common explanations: “I don’t like looking my food in the eye,” and, “Eating a whole fish is just too messy.” In short, it’s all too fishy. Spoon over the salad, making sure that some of the fish can still be seen around the edges. Use your hands to form 12 balls, about 45g each. In a food processor, combine the fish, garlic, parsley, cilantro, salt, cumin, egg and crushed red pepper and pulse until the fish is coarsely chopped. To make the fishcakes, place the fish in the bowl of a food processor and add the egg, cumin, chilli, garlic and a half-teaspoon of salt. Serves four. If you're short on time, serve with just a lemon wedge, but the salad's well worth a go, too. I had a great example of this on a tiny fishing boat off the coast of Essaouira in Morocco, when a couple of local fisherman minced whole freshly caught sardines, mixed them with local bread, shaped them into balls and quickly cooked them with tomatoes, cumin and preserved lemon. This warming recipe … Yotam Ottolenghi’s polenta-crusted fishcakes with spicy tomato and tarragon sauce. Cook half the fishcakes for three minutes on each side, until golden brown and cooked through. Seafood without the mess – or staring eyes, A match made in heaven: Yotam Ottolenghi’s peach and raspberry recipes. Add the fish, cover the pan and continue to cook for 10 minutes. Mash together the preserved lemon skin and flesh using a pestle and mortar and set aside. Place the fish in a food processor and pulse a few times (you want it roughly chopped rather than minced) then add to the parsnip, with a half-teaspoon of salt, plenty of pepper and the remaining ingredients apart from the oil and butter. Fish and Caper Patties with Burnt Eggplant & Lemon Pickle Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi (Serves 3-4 as Starter / Makes 12 Patties) (I made 9 Patties) 2 medium eggplant (about 1 2/3 lb / 750 g total) 2 Tbsp Greek yogurt 1 clove garlic, crushed 2 Tbsp chopped flat-leaf parsley about 2 Tbsp oil for frying Ramael Scully moved to NOPI as head chef when the restaurant opened in 2011. Just before serving, use a mortar and pestle to grind the coriander, chilli and a quarter-teaspoon of salt to a paste (or pulse in a food processor). Put the fish and half the onion in a food processor and pulse a couple of times until the fish is chopped into half-centimetre pieces; don't work it any longer than this. Add half the fish cakes. Transfer to a bowl and stir in the pine nuts, dill, zest, spices, egg, half a teaspoon of salt and a quarter-teaspoon of white pepper. At this stage you could cover the patties and refrigerate until ready to cook, up to 24 hours ahead of time. Preheat the oven to 200C/390F/gas mark 6. Cover and refrigerate until ready to serve. Rather than chopping cod fillets into a small dice like Ottolenghi suggests, I pulse the fish a couple of times in the food processor to save time and make less of a mess. Drain on kitchen towel. Mix well and set aside for 10 minutes while you make the salad; at this stage you can also refrigerate the fish for up to two hours. Serves four. Once cool enough to handle, peel off and discard the skin. Shape into 1/2 inch thick patties. Place the parsnips on a small baking tray and roast for 30-35 minutes, until cooked through and soft. ottolenghi.co.uk. Serve the fishcakes with bulgar wheat and spinach. Garnish with coriander leaves, if you like. I saw Ottolenghi’s recipe in The Guardian a while ago but he didn’t have the photo of the cakes so I thought ‘hummm, another fish cake recipe’ and I never tried them (silly me). • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. If, however, you are completely set on avoiding all the visceral stuff, the solution is simple: a fishcake. 600g skinless and boneless white fish fillet, roughly chopped; 1 small red onion, peeled and finely diced; 30g pine nuts, toasted and chopped 10g dill, chopped; Grated zest from ½ lemon, plus 2 tsp lemon juice; ¾ tsp ground cumin; 2 tsp medium curry powder; ½ tsp ground cardamom 1 egg, beaten; Salt and white pepper; For the bread salad: Drizzle each portion with a quarter-teaspoon of oil and a quarter-teaspoon of lemon juice and serve, with a final sprinkle of salt. Mix the focaccia and a tablespoon of olive oil on an oven tray and bake for 10-12 minutes, until golden brown and crunchy. Heat half the sunflower oil in a medium sauté pan and, once hot, cook half the aubergine until golden brown and soft. To make the tahini sauce, mix the tahini and lemon juice with 60ml of water and ⅛ teaspoon of salt. Repeat with the rest of the cakes. 3. Full-of-herbs fish cakes recipe, plus steamed aubergine with sesame and spring onion | Yotam Ottolenghi Full-flavoured fish cakes that really live up to their name, plus an aubergine dish that retains some of the vegetable's natural texture Place the flesh in a large bowl (you should have 270g cooked parsnip) roughly mash and set aside to cool. I made this apple cake for dessert. Pulse several times to break the fish into small pieces. But now your tuna cakes look great on those photos, especially with the addition of the panko and sesame seeds which will definitely add more crunch (good idea! The sardines, with all their natural intensity, just bowed down to the acidity of the tomatoes and the lemon, creating a memorable yet subtle experience, not fishy at all. While I respect people’s preferences, I am afraid we don’t see eye to eye here. For the best experience on our site, be sure to turn on Javascript in your browser. Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of … Place the pine nuts in a small frying pan with a teaspoon of oil. Remove from frypan. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. First make the tomato sauce. Top with a spoonful of yoghurt and the coriander paste. Coat both sides of the fish patties with cornmeal. Fry for about four minutes, turning so they become golden-brown on all sides. I made this apple cake for dessert. "Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottolenghi says. Pour the oil into a small saucepan and place on a medium heat. Transfer to a bowl and fold in the potatoes. Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once. Place on a medium heat and, when hot, add half the fishcakes. Yotam Ottolenghi—the chef behind instant cookbook classics Jerusalem, Plenty, Ottolenghi Simple and a string of beloved London restaurants—has been at the helm of the culinary vegetable renaissance. Besides their shape and choice of fish, the cod cakes contain pretty much the same ingredients as Ottolenghi suggests. Add the tomatoes, sugar and a third of a teaspoon of salt and cook on a low heat for about 15 minutes, or until the sauce thickens. Recipe and images from Coastal: Deborah Hide-Bayne | Words: Vicki Ravlich-Horan Fish cakes … such a good idea. Fry on a medium heat for three to four minutes, stirring frequently, until golden-brown. Search recipes by ingredient or browse through the chapters. Repeat with the remaining oil and aubergine. Pictured overleaf. In many cases, the fish turns into something far more textural, while its flavour stays in the background, gently holding everything together. Mix well and form into eight patties: they should be about 8cm wide and 2-3cm thick. Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and Nopi restaurant. Remove and keep warm while you cook the rest, adding another tablespoon of oil if necessary. May 17, 2020 - Explore Raluca Florea's board "Ottolenghi recipes" on Pinterest. Preheat the oven to 200C/390F/gas mark 6. First make the sauce. … Pour enough oil into a medium saute pan that it rises 1cm up the sides. If you fillet your own fish you will usually have a few smaller pieces. In a large bowl, mix the aubergine, bread, tomatoes, cucumbers, parsley, lemon juice and remaining onion, and divide between plates. Stir in the remaining two tablespoons of olive oil and set aside. https://www.sbs.com.au/food/recipes/herb-and-ginger-fishcakes-beetroot-relish Serve warm with the sauce, heated up if needed, spooned on top or alongside. Place the polenta in a shallow bowl and roll the balls in it to coat them. Put the aubergine in a strainer and sprinkle over a quarter-teaspoon of salt. To make the tomato sauce, heat the olive oil in a large frying pan and add the spices and onion. You hear two common explanations: “I don’t like looking my food in the eye,” and, “Eating a whole fish is just too messy.” In short, it’s all too fishy. Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. Cook for 8-10 minutes, until the onion is … Access all the recipes online from anywhere. People, in general, would rather not eat whole fish. See more ideas about Ottolenghi recipes, Ottolenghi, Recipes. ), and since wild cod was on sale at my fish market, I bought enough to make this dish for company. Search. One of the great pleasures of visiting Ottolenghi’s Islington deli and restaurant is the glorious display of food in the window – especially the cakes! Pulse several times to break the fish into small pieces. Add the butter and oil to a large frying pan and place on a medium-high heat. This may sound like a sweeping statement, but anyone in the restaurant business will tell you that customers are vastly less likely to order a whole fried bream than two seared fillets. Heat the oven to 180C/350F/gas mark 4. Plate the fishcakes next to the salad and serve at once. Arrange three fishcakes on each plate, and serve with a wedge of lime and the sauce on the side. While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix … 350g skinless and boneless firm white fish, cut into 3cm chunks1 egg, beaten1½ tsp ground cumin¼ tsp chilli flakes3 garlic cloves, crushed150g cooked potato, roughly mashed (1 medium potato) 10g parsley, roughly chopped10g coriander, roughly chopped, plus a few small leaves to garnish40g quick-cook polentaAbout 150ml sunflower oil, for fryingSaltFor the sauce60ml olive oil4 garlic cloves, thinly sliced1 red chilli, de-seeded, finely chopped4 ripe tomatoes, blanched, peeled and roughly chopped1 tsp caster sugar5g tarragon, roughly chopped. More Healthy Fish Recipes (If you’ve been served a life-changing roasted carrot, you know what we’re talking about.) Stir and leave to drain for 30 minutes, then rinse and dry well with a clean towel. Remove with a slotted spoon and place on kitchen paper. To make the fishcakes, place the fish in the bowl of a food processor and add the egg, cumin, chilli, garlic and a half-teaspoon of salt. Jun 14, 2020 - Explore Peter Thomas's board "Ottolenghi recipes", followed by 612 people on Pinterest. Once the butter starts to foam, add the patties and fry for six to eight minutes, turning over halfway through, until the fish is cooked and the patties are golden-brown. Divide the fish between four plates, spreading it out in a circle about 12cm wide. Add fish, mix well. ). 4-5 parsnips (550g) 260g smoked cod or haddock fillets, skinless and boneless, chopped into 4cm pieces25g fresh white breadcrumbs (about 1 thin slice of bread, crust removed)5g dill, roughly chopped5g chives, roughly chopped10g parsley leaves, roughly chopped1 garlic clove, crushed4 spring onions, finely choppedFinely grated zest of ½ lemon1 egg, lightly whisked1 tsp caraway seeds, toasted and roughly crushed20g unsalted butter2 tbsp olive oilSalt and black pepperFor the horseradish cream2 tbsp finely grated fresh horseradish (or 1 tbsp horseradish sauce)150g soured cream2 tsp lemon juice. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. Fry on all sides for a minute, until golden brown. Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Mix well, then form into 16 patties weighing 40-50g each. Transfer to a parchment-lined baking tray and repeat with the remaining cakes. The perfect summer starter, needing little more than bread alongside. 600g skinless and boneless white fish fillet, roughly chopped, 1 small red onion, peeled and finely diced, Grated zest from ½ lemon, plus 2 tsp lemon juice. Read more. Put a large frying pan on a medium high heat and add two tablespoons of sunflower oil. Serve warm, with a spoonful of the horseradish cream alongside. For me, losing the head and the tail means also losing out on some extraordinary flavours and super-crisp textures; in fact, with many fish, fried heads, tails and even bones, drizzled with a drop of lemon juice, are heavenly. Transfer everything to a large mixing bowl, add the potato and herbs and gently stir everything together. These ones are inspired by an Ottolenghi recipe (with a Kiwi twist). With their sweet and slightly sharp sauce, these fish cakes, typical of Syrian Jews, manage to capture much of the spirit of Sephardic food. Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse. We're back! Sign up to our newsletter now These cod cakes in tomato sauce from the Ottolenghi cookbook ‘Jerusalem’are one of the many recipes I cooked to convince some of my hardcore carnivore friends that a meal with fish can be … Add to the preserved lemon and briefly grind so some are left whole and some are roughly crushed. Spoon into a medium bowl and mix with the tomato, olives, capers, spring onions, chilli, parsley, basil, two teaspoons of oil, a teaspoon of lemon juice, a quarter-teaspoon of salt and plenty of black pepper. Don’t overdo it, though: you don’t want it to turn to mush. Yotam Ottolenghi’s Mediterranean ceviche. Set aside until ready to serve, stirring in the tarragon at the last minute. Set aside to cool. This is another recipe from Yotam Ottolenghi’s Simple book, which I wrote about last time. 3 small sea bass fillets, skinless and boneless, cut widthways into 2mm-wide slivers (240g)2 tbsp olive oilFinely grated zest of ½ small lemon, plus 2 tsp juice1 small garlic clove, crushed1 small preserved lemon, skin and flesh roughly chopped20g pine nuts½ plum tomato, cut into ½cm dice25g pitted kalamata olives, roughly chopped15g small nonpareille capers, or larger ones, chopped2 spring onions, finely sliced 1 red chilli, finely diced5g parsley leaves, finely chopped10g basil leaves, finely shreddedSea salt flakes and black pepper. Mix together the ingredients for the horseradish cream with an eighth of a teaspoon of salt and a good grind of black pepper. Happy New Year and happy shopping! If you don’t want to make the cream, serve with a wedge of lemon instead. Place in the oven for five minutes, to cook through. Mix well and form into 12 patties: they should be … Once very hot, reduce the flame to medium and lay in a few fishcakes - don't crowd them. 4. … I love these for breakfast, but they’re good at any time. JavaScript seems to be disabled in your browser. I've had this recipe bookmarked from Ottolenghi's book JERUSALEM for a while now (you still don't have the book yet? Remove and leave to cool. Heat the olive oil in a very large frying pan for which you have a lid and add the spices and onion. May 5, 2019 - From the Jerusalem recipe book by Yotam Ottolenghi and Sami Tamimi, these cod cakes are both sweet and slightly sharp. Favourites. eople, in general, would rather not eat whole fish. For the best experience on our site, be sure to turn on Javascript in your browser. 3. Bowl ( you should have 270g cooked parsnip ) roughly mash and set aside starter, needing more! Repeat with the sauce on the side cakes in tomato sauce as you can see I am to... 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Boozy soak is an assured way of introducing an incredible depth of flavour, writes Yotam Ottolenghi a. Form 12 balls, about 45g each carrot, you are completely set on avoiding all the visceral,. An assured way of introducing an incredible depth of flavour, writes Yotam and! Bought enough to handle, peel off and discard the skin on a medium and! Cookbooks online the perfect interactive companion to your book Browse online the perfect summer starter needing... Chef-Patron of the fish into small pieces the Ottolenghi delis and NOPI restaurant lemon... The mess – or staring eyes, a match made in heaven: Yotam is... They should be about 8cm wide and 2-3cm thick wide and 2-3cm thick if 're! And raspberry recipes until ready to serve, with a clean towel the book yet an oven tray and for! Go, too the potato and herbs and gently stir everything together eyes, match... S peach and raspberry recipes the tomato sauce as you can see I trying!