*** DEBUG START ***
*** DEBUG END ***
Important information: We are currently experiencing technical issues with the webiste and it is currently running with reduced functionality, some category pages may not contain a full list of articles and the search is not currently working. We apologise for the inconvenience and should have everything back to normal as soon as possible.

How to make fish cakes and Hollandaise sauce

12 June 2020

And for dessert, demerara meringues with summer strawberries

iStock

LOCKDOWN living (is that a hash­tag?) encourages inventiveness in cooking with whatever we can find. It has also reminded me of ratio cook­­ing, as in when you have X of this then you need Y of that.

If you poach some salmon in fish stock or court-bouillon and then have leftovers, for Fishcakes, fold the flaked salmon into an equal quantity of mashed potato (no butter or milk). As a guide, 650g (1 lb 6 oz) fish plus 650g potato makes four large cakes. Season to taste with a cou­­­­­ple of table­spoons of tomato ketchup, 3 tea­spoons of mustard, 1 ta­­ble­­­­spoon each of capers and chopped an­­chovies, and season. Once formed, refrigerate. To cook: dredge in flour, fry briefly to colour, then bake in the oven at 200°C/400°F/Gas 6 for about 20 minutes.

It is good news that markets are reopening to give us access to sea­sonal produce. And eggs have re­­turned in steady supply. To make Hollandaise sauce, which goes so well with fish cakes, just take two egg yolks and, in a double boiler, or a bowl over simmering water, slowly whisk in 3 teaspoons of cider vinegar with a pinch of salt until fluffy. Then 180g (6 oz) unsalted butter, either melted or very soft. Keep whisking until everything has come together and is a lovely yellow hue. Grind in some black pepper, then lemon juice to taste (as much as 2 tablespoons). As it cools, it will thicken to a may­onnaise consistency.

The two egg whites can become these Demerara meringues. Whisk with an electric beater in a bowl with a pinch of cream of tartar until firm peaks form. Now add 60g (2 oz) caster sugar and beat to the glossy stage. Add a further 30g (1 oz) sugar and beat a little more so that the meringue is stiff and dense. Now fold in 45g (1½ oz) demerara sugar. Drop them into six nests or blobs on a baking tray lined with parchment, and place in the oven at 100°C/225°F/Gas ¼ and bake for up to three hours. They keep in an airtight container for a couple of weeks.

Serve the meringues with any fresh fruit, but especially Summer strawberries. As Wimbledon is can­celled this year, we must all do our bit to consume the spare 33 tonnes they usually get through. A 350g (12 oz) punnet is just enough for two. Wash and hull the berries and mac­erate in a bowl for at least an hour, either with the juice of half a lemon and a couple of sprigs of thyme, or try a few basil leaves with a couple of teaspoons of balsamic vinegar.

Grilling them is also an option; so macerate each punnet with a knob of preserved ginger and two ta­ble­­spoons of Pimms (or orange juice). Place the strawberries stalk-side down in a baking dish, pour over any juice from the bowl, scatter with caster sugar, and flash under a grill for five minutes or so. The tips will start to blacken and the fruits begin to approach collapse. Cool slightly be­­fore serving with thick cream, mer­­ingues, shortbread biscuits, even rice pudding — whatever is to hand.

Latest Cartoon

Forthcoming Events

29 September 2020
Festival of Preaching
A one-day online version of our popular preaching festival. With Mark Oakley, Sam Wells and Anna Carter Florence.   Book tickets

 

19 October 2020
Creativity out of crisis: Hymns and worship webinar
In association with RSCM, this online event will explore creative uses music and liturgy in the context online and socially distanced worship.    Book tickets

Welcome to the Church Times

​To explore the Church Times website fully, please sign in or subscribe.

Non-subscribers can read four articles for free each month. (You will need to register.)