Poached Haddock on Tuna Fish Cakes Recipe

Poached Haddock on Tuna Fish Cakes with fresh Rocket
on Black Sesame Rocket Sauce and Caviar

Recipe by Jackie Cameron

Yields: 4-6 portions

*Ingredients :

Haddock
1 box

Method:

1) Cook in water for 8 – 10 minutes

*Tuna Fish Cake

Ingredients:

1 tin Tuna – drained
6 sprigs Fennel
250g Mashed Potato
½ cup Breadcrumbs
1 med Onion – grated
1 Egg
½ cup Milk
Salt and Pepper
½ t Masala

Extras :

Breadcrumbs

Method :

1) Mix all the above ingredients together

2) Portion out to 40g ball sizes

3) Roll in breadcrumbs and push out neatly with cutter size 3

4) Pan sear in butter on both sides

5) Oven roast for 10 minutes at 160°C, turn over and cook for 5 minutes.

6) Set aside to reheat in oven at a later stage

*Rocket Sauce

Ingredients :

45g Rocket

6 T Hot Water

2/3 cup Cream – firmly whipped

2 t Black Sesame Seeds (chef’s note: White Sesame Seeds can be substituted)

Method :

1) Place fresh Rocket Leaves into a liquidiser with hot water - liquidise and strain

2) Add whipped Cream to the cooled mixture

3) Finish with Sesame Seeds

*Extras :

Rocket

*Optional Extras :

Caviar

Plating :

1) Place rocket cream at the base of the plate

2) Top with tuna fish cakes, fresh rocket, poached haddock(Chef’s note: a fish belonging to the cod family but generally smaller than cod, Smoked Haddock is prepared by splitting the fish lengthways as soon as it is caught, rubbing it lightly with salt, hanging it by the tail, and leaving it to smoke for 24 hours)

3) Garnish the haddock with rocket and place optional caviar around the plate

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713