Sustainable Haddock and Crab Fishcake Asian Spices Saffron Mayonnaise
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Cooking tools:
- Potato ricer
- Garlic press
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Skillet
- Spatula
- Baking sheet
- Measuring cup
- Measuring spoon
- Grater
- Plate
- Paper towel
Ingredients
- Fishcake
- 150 g haddock pin boned
- 100 g white crab meat picked of all shell!!! ensure crab meat is not wet
- 100 ml milk
- 75 g potatoes boiled and put through potato ricer
- 20 g spring onions thinly sliced
- 14 g ginger peeled and finely grated or puree C/R
- 6 g cloves garlic crushed or paste C/R
- 30 g mayonnaise C/R
- 1 egg beaten
- 30 g flour C/R
- 100 g breadcrumbs C/R
- Salt and pepper C/R
- Saffron Mayonnaise
- 1 pkt powdered saffron
- 30 ml dry white wine C/R
- 120 g mayonnaise C/R
- lemon juice to taste
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