- 2 smoked haddock and vintage cheddar fishcakes
- 2 medium red-skinned potatoes, peeled and chopped into bite-size chunks
- 2 tbsp unsalted butter
- 3 tbsp double (heavy) cream
- 50g (1/2 packed cup) mature cheddar cheese, grated
- 12 king prawns (shrimp), peeled and de-veined
- 2 tbsp plain (all-purpose) flour
- ½ tsp garlic salt
- pinch of salt and pepper
- 1 tbsp vegetable/sunflower oil
- 1 tbsp unsalted butter
- 1 clove garlic, peeled and minced
- Steamed green beans
- 1 tbsp freshly chopped parsley
- freshly ground black pepper
INSTRUCTIONS:
- Pre-heat the oven and cook the haddock and cheddar fish cakes as per the pack instructions.
- Meanwhile, place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 10-12 minutes until tender. Drain, then mash the potatoes with a masher or potato ricer. Stir in the butter, cream, cheese and a good pinch of salt and pepper. Place a lid on the pan to keep warm whilst the rest of the food is cooking.
- Place the king prawns on a plate and sprinkle on the flour, garlic salt, salt and pepper. Toss together to coat the prawns.
- Place the oil and the 1 tbsp of butter in a frying pan and heat on a medium-to-high heat until the butter has melted and is sizzling slightly. Add the prawns, and cook on both sides until golden brown (about 2-3 minutes each side). Turn the heat right down and stir in the minced garlic for 30 seconds, then turn off the heat.
- Divide the cheesy mashed potato between two plates (I used a ring to give it a disc shape). Top with the fishcakes and place the crispy prawns on the plate.
- Serve with steamed, buttered green beans and a sprinkling of fresh parsley and black pepper.
Source: Kitchen Sanctuary
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