27/04/2018
Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Cooking in a Caravan: Salmon Fishcakes

3cba2757-e109-4f3d-9d77-fb3e417f5df8

Monica Rivron's caravan cooking, all done in the superb Bailey Unicorn Barcelona IV.

Rustle up these fantastic fish cakes in just a few minutes. They're easy to make and tasty indeed.

Salmon Fishcakes

Ingredients

2 salmon fillets (you can use other fish if preferred)
2 potatoes
Juice of a lime
1 teaspoon finely chopped, fresh coriander or parsley
Plain flour for coating
Goat's butter for mashing and frying (ordinary butter is fine, too)

 

salmon fishcakes

Method

  • Peel the potatoes and put into a pan of cold water. Bring up to the boil. You want the potatoes to be soft for mashing.
  • Place the salmon fillets skin-side down in a sieve and pop the sieve on top of the pan of potatoes. Put the lid on the sieve, so you can steam the salmon using the boiling potato water.
  • The salmon should cook before the potatoes. Once the fish is cooked, take it out and pop it in a mixing bowl, removing the skin.
  • When the potatoes are cooked, drain them and mash with goat's butter for a delicious flavour. Tip the mash into the mixing bowl with the fish, chopped coriander or parsley, and half of the lime juice. Use a wooden spoon to turn the mixture over.
  • Next, flour your hands and a board and get stuck in, turning the mixture out onto a floured surface and shaping it into fish cake patties.
  • Ideally you should pop the fishcakes into the fridge to set for a couple of hours.
  • When you are ready to serve the fishcakes, heat a little oil, goat's butter and the rest of the lime juice in a pan. I use a ridged pan as it gives a nice finish to the fish cakes, but, if you don't have one, a flat frying pan will be fine. The oil stops the butter burning.
  • Cook for about five minutes on each side until they are a gorgeous golden colour, then serve immediately!

salmon fishcakes served by Monica Rivron

Watch the video of Monica making fish cakes below!

The Unicorn's Microwave

bailey of bristolEven top chefs appreciate the practicality and convenience of a microwave oven from time to time.

The Barcelona comes complete with a stylish and versatile 800W, stainless-steel microwave, ideal for defrosting, fast cooking and even boiling liquids.

It's a great cooking option, should you run out of gas. The high-level microwave is easy to access and intuitive to use, rounding off the Barcelona's superb kitchen perfectly.

baileyofbristol.co.uk

Back to "General" Category

27/04/2018 Share this story   Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Recent Updates

From trusty backpacks to dash cams, we've found the accessories you'll love. ...


My Caravanning Essentials: Karl Wray

Young Tourers, Karl Wray and girlfriend, Rhea Kennedy, love touring the UK, but never leave home without ...


Know your battery types

There are several different types of leisure battery, each designed for different applications, budgets and ...


Fascinating gardens

You don’t need to be a greenfingered guru to enjoy these exotic and dazzling splashes of colour on your ...


Other Articles

This month, our chef Monica Rivron heads to the Dales and cooks a delicious joint of meat al fresco ...


Recharge your battery knowledge

A leisure battery is a vital component of caravanning life, whether camping off-grid or on a pitch with an ...


Family-friendly sites

Sometimes, it's hard to find a site that suits everyone but if you've got kids, we've got the perfect sites ...


Perfect sites for grown-up getaways

Have an adult adventure without the kids at this selection of top campsites for grown-ups only ...