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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Poach the fish until cooked, about 15 minutes, and dry with kitchen towel. Boil the potatoes until soft, 10 to 15 minutes, and drain. Flake the fish into a bowl and add the potatoes, spring onion, salt,pepper, and your spice of choice. Mash the mixture until it is smooth, and cool in the fridge for 15 minutes. Mould into 4 cakes. Brush with the egg and coat with breadcrumbs. Lightly brush a baking pan with oil, and put the fish cakes onto it. Cook at 175C for 20-30 minutes turning half way through.
“The addition of HIPEs significantly improved the tenderness and whiteness of FCs.”
cod protein-stabilized and casein-stabilized high internal phase emulsions (HIPEs) → improve → tenderness and whiteness of fish cakes
“The addition of HIPEs improved the distribution of water and oil in FCs and increased the binding ability of protein and water to ensure that the gel network structure can better “capture” water and oil, resulting in similar gel strength with a tender and healthier FCs.”
HIPEs → improve → distribution of water and oil in fish cakes