I love fishcakes. And those I made this evening were outstanding, so even though I have fishcakes in here already,  here’s another fishy post.

I used a haddock fillet, which I poached in white wine with a bay leaf and some peppercorns, some shrimps, that were sitting in the freezer and saying ” please use us”. I used sweet potatoes for a change, lots of fresh chopped coriander, as always, chopped red chilli, chopped shallot and lots of seasoning.  How the fishcakes keep their shape is a method ripped off Ramsay- roll them in flour first, then in egg, then in breadcrumbs. And fry in lots of oil.

Spicy chilli mayo is lovely to go with the fiscakes, as well as a fresh, green, crunchy salad.

In old days of Ubon we used to serve beef, chicken, lobster and scallops with this lovely, sharp, greyish looking sauce.  I mentioned it to The Chief the other day and he produced Nobu’s recipe, complete with exact measurements and stuff. For everything else there’s Mastercard! 🙂

I adjusted Chef’s recipe, reduced by half and a bit, so I used equal amount of soy sauce and a low sodium soy sauce, about 70ml each, less than 300 ml of water, less than a quarter of chicken stock cube, then wasabi powder, about 45 g mixed with 90ml of water.All these ingredients went into the pan and were working slowly, while I cooked two chicken breasts, just lightly seasoned with salt and pepper, 5 minutes on a griddle pan, finished in the oven.  I must admit I added a touch of double cream to that sauce, I thought it was too sharp, too spicy, even when served with simple chicken and rice.

Either way, Florek rated the sauce at 8 out of 10, I’m pleased with it as well. Also, just remembered I was tempted to get some wasabi paste from work last night, but I was told not a good idea, as the flavours will be a lot fresher and stronger when just mixed together.

I served my dish with simple rice and peas and quickly cooked broccoli.

I brought a packet of very large pasta from Italy, almost as big as a small fist. I bought it with the thought of stuffing and baking under some nice sauce. Which is just what I did tonight. I roasted off some butternut squash, with a shallot or two, mashed it with ricotta and toasted pine nuts, seasoned well and then stuffed the pasta shells with it- pipping bags came handy, again. The sauce I made to go with it needed to be quite sharp, as the filling was quite sweet, so a can of tomatoes on top of fried shallot and leeks, thickened with cream and flour.Finished off with an insane amount of fresh basil.

Baked in the sauce and under parmesan until cooked and bubbly.

Not a stunning photo, but 9 out of 10 when it comes to the taste.