Junior Cycle Home Economics Recipe and Evaluation Handbook
41 Zesty Polenta-Crusted Fish Cakes Equipment
Chopping board(s) (colour-coded), sharp knife, weighing scales, two medium-sized saucepans, grater/zester, juicer, peeler, potato masher, frying pan/baking tray, cutlery, two large plates (for cutlery).
Learning Intentions
✰ Use a variety of preparation and cooking techniques to make this dish.
✰ Apply appropriate hygiene and safety rules when making this dish.
✰ Demonstrate the correct culinary techniques required to prepare and cook this dish.
✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.
✰ Evaluate the cost of fi sh in the diet of a low-income family.
Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Preheat the oven to 180°C/gas mark 4.
3. Using the peeler, peel the potatoes. Chop each potato into approximately eight equal-sized chunks.
4. Add the potatoes to boiling water and boil for 8–10 mins until the potatoes are tender when a knife is inserted. Strain the water. Turn the hob off and allow the potatoes to steam with the lid on for a few minutes (to dry them out fully) before mashing. Mash the potatoes with a masher.
5. Add the milk and the fi sh to a saucepan. Bring to the boil and then reduce the heat to a poaching temperature. Poach the fi sh until it fl akes easily from the skin (4–7 mins depending on size).
Makes: 6 fi sh cakes
50 mins Perfect dish for all class lengths. Ingredients
5 medium potatoes 150 ml milk
500 g salmon/450 g white fi sh plus 50 g smoked fi sh (for extra fl avour)
zest of lemon zest of lime
2–3 tbsp lemon/lime juice 1 tbsp scallion/chives 2 tbsp coriander 1 egg
freshly ground black pepper
100 g polenta/ breadcrumbs
olive oil (for cooking)
6. Wash and zest the lemon and lime using the fi ne side of the grater, only removing the skin and being careful not to grate down to the pith. Halve and juice the lemon/lime using the juicer.
7. Top and tail the scallion/chives and chop into tiny circles.
8. Wash the coriander, make a chiffonade and slice into small pieces. (Look back to Recipe 12 to remind yourself of the chiffonade technique.)
9. Remove fi sh from the poaching liquid. Flake it away from the skin in large chunks.
10. While the fi sh is cooling, crack the egg into a small bowl and beat gently.
11. Add potato, zest, juice, pepper and egg into a mixing bowl. Mix vigorously to combine all ingredients evenly.
12. Add the chunks of fi sh. Combine gently to avoid breaking the fi sh.
13. Sprinkle half the polenta/breadcrumbs onto the baking tray and form six even-sized cakes on top of the polenta/breadcrumbs. (It is easier to form them directly on the baking tray instead of having to move them.) Use your hands to coat the sides of the fi sh cakes with the polenta/breadcrumbs and then sprinkle the top of the fi sh cake with the remaining polenta/breadcrumbs.
14. Drizzle with oil and bake for 15–20 mins until browned evenly.
15. Serve with a salad such as Recipe 48 Summer Salad with Citrus Dressing to make this a complete meal.
UNIT 6 151
TOP TIP
In order to follow Healthy Eating Guidelines, the fish cakes in this recipe are baked. However, they can be fried for 3 mins on each side before baking. This makes the polenta crispier in texture.
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