Caribbean Recipes: Smoked Haddock and Spring Onion Fish Cakes

On a recent trip to London, I teamed up with my godson and his mum and dad and they invited me to go with them to Stonehenge in a limo on a private tour, which I happily accepted. On our return to London, our tour guide suggested we stop at a beautiful little restaurant called The Mayfly, on the banks of the River Test near Stockbridge, Hampshire. The pub offered delicious food and I chose the Grilled Asparagus & Quinoa Salad along with Smoked Haddock and Spring Onion Fish Cakes. I can’t share the food, but I can share the recipe.

 

GRILLED ASPARAGUS AND QUINOA SALAD
Prep time: 15 minutes. Serves: As many as you like
Lamb’s lettuce, torn
Cooked quinoa
Kalamata olives
Sundried tomato
Pine nuts
Parsley
Grilled asparagus
Red Wine Vinaigrette (recipe below)

Place all the ingredients in a large bowl, lightly toss with red wine vinaigrette.

 

RED WINE VINAIGRETTE
Prep time: 5 minutes
¼ cup red-wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
Salt and pepper to taste
½ cup extra-virgin olive oil

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

 

SMOKED HADDOCK AND SPRING ONION FISH CAKES
Prep time: 15 minutes. Cooking time: 15 minutes. Makes: 8 cakes
12 oz/340g Smoked Haddock, cooked in milk
1-1/2 lb/675g potatoes, mashed with a little butter
3 spring onions, finely chopped
3 oz/85g grated cheddar cheese
¼ tsp mustard powder
Freshly ground black pepper, to taste
¼ tsp turmeric powder
Sea salt to taste
1 egg mixed with 1 tbsp milk
1 cup of breadcrumbs, mixed with 2 tbsp finely chopped parsley
Flour
Black pepper

Heat the oven to 375ºF/190C. In a bowl, flake the fish and mix it with the mashed potatoes, spring onions, grated cheese, mustard powder, turmeric, salt and pepper. Form into 8 cakes, dipping each in the beaten egg and then the parsley breadcrumbs so they are well coated. Place on a piece of non-stick baking parchment and bake for 15 minutes, until brown.

Serve with above with the Grilled Asparagus and Quinoa salad

 

GREEN PEA PESTO CROSTINI WITH PROSCIUTTO
Prep time: 15 minutes. Makes: 12
1 (8 oz) bag frozen green peas, thawed
1 cup fresh basil leaves
2 tbsp extra virgin olive oil
12 (1/4 inch thick) slices French bread baguette, toasted
¼ cup ricotta cheese
½ oz very thinly sliced prosciutto, torn into 12 equal pieces
¼ tsp freshly ground black pepper

Combine green peas, basil, and olive oil in the bowl of a food processor; pulse 8 to 10 times or until the mixture is almost smooth. Spread pea mixture evenly over toasted baguette slices. Top each slice with 1 tsp ricotta cheese and 1 piece of prosciutto. Sprinkle evenly with black pepper.

Note: Best eaten within 45 minutes of making

 

BAKED PEARS
Prep time: 10 minutes. Cooking time: 25 minutes. Serves: 4
2 or 3 fresh Bartlett pears (or other ripe, but firm pear)
¾ cup orange juice
2 tbsp raisins
½ tsp. lemon zest
1/4 tsp arrowroot
1/8 tsp allspice
¼ tsp cinnamon
Garnish: Fresh mint leaves

Preheat oven to 350F. Peel, halve and core pears. Place in baking dish. Pierce the pears inside with a fork. In a small saucepan place orange juice, raisins, lemon zest, arrowroot, allspice, and cinnamon and cook for about 4 to 6 minutes. Distribute sauce evenly over cut side of pears and bake 20 minutes. Basting once or twice. Garnish with fresh mint leaves.

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] 

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK