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

Our Destination of the Month is Edinburgh. Its history, culture, fun and a rugged outdoors create alchemy in Scotland's capital city ...


6 items to make your caravan tours more fun or comfortable in 2019

Top up your caravanning essentials in readiness for this year's tours! ...


How long does it take to erect a Vango Rapide II 350 air awning?

We pitched a Vango Rapide II 350 air awning against the clock to see just how long this porch awning would ...


Cooking in a caravan: Roasted sausages with parsnips

This month, Monica Rivron's cooking in a caravan recipe is a delicious, winter-warmer that's easy to make and ...


Other Articles

The layout, or floorplan, of your caravan, is all-important if it’s to be a comfortable and convenient home away from home. ...


Finding poetic licence in Arran and Ayrshire

Explore this marvellous area of Scotland for beaches, castles, spectacular scenery and exhilarating outdoor ...


The Ultimate Guide to Buying a Caravan

Read our ultimate guide to choosing and buying a caravan for the first time. ...


Caravan accessories review: Isabella stackable pot and frying pan set

Of all the caravan accessories you need, what you cook in is often overlooked. You might use an old set of ...