We catch up with Josh Eggleton who, despite recently launching the fabulous Chicken Shed at Wapping Wharf, revitalising local watering hole The Kenny and creating a new festive taster menu for The Pony & Trap, spared a moment to share some of his Great British Menu recipes…
Hake fish cakes (makes 10; takes 45 mins)
“This dish was from the Great British Menu fish course, for which I presented a number of elements on a plate designed to celebrate the RNLI. It looked like a lifebuoy and was made with the same people who do our plates at Eat Drink Bristol Fashion. You can’t beat a good fish cake. You can make them any size you want and add mashed potato if that’s how you like them. I like to leave my fish raw rather than cooking it first, so that when I fry them, the fish is just cooked perfectly.”
- 500g fresh hake, skin removed
- 1 tsp Maldon salt
- 2 egg whites
- Zest and juice of 1 lemon
- 1 small banana shallot, minced
- 15g mini capers
- 10g flat-leaf parsley, finely chopped
- 10g dill, finely chopped
- 200g plain flour
- 200g panko bread crumbs
- 2 whole eggs, whisked
- Put the hake in the freezer for 15 minutes to firm up – this will make it easier to cut accurately.
- Cut 200g of the hake into 8mm cubes and place in a colander, mix the salt into the cubes and set aside in a sink or bowl for 5 minutes.
- Put the remaining hake in a food processor and blend until smooth. Add the egg whites and blend again. Pass the fish paste through a sieve into a bowl.
- Rinse the hake cubes and pat dry with a paper towel; then add them to the bowl with the fish paste. Fold in the lemon juice and zest, capers, shallot, and parsley and check the seasoning.
- Divide the mix into 10 equal sized balls or patties and place on a tray in the refrigerator to firm up.
- Meanwhile, put the flour, bread crumbs and eggs each in a separate bowl. Dust the fish cakes in the flour, then coat in the whisked egg and, finally, coat in the bread crumbs.
- Fry in a deep fat fryer at 180°C for 5 minutes and/or until golden
Follow Josh’s latest ventures at @josh_eggleton, or to book a table at his restaurant visit theponyandtrap.co.uk
Still hungry? Take a look at Josh’s recipe for Oxtail Ragout