Skip to main content
A Magazine for

Fish.

by Now Then Sheffield

Serves 4.
Recipe by Komal Khan.

A thrifty recipe, suitable for those avoiding wheat or dairy. Great for using up whatever leftover greens and mash you have in the fridge. If you have any parsley, throw that in too.

400g mashed potato
100g cooked spinach or other greens
3 shallots, diced and sauteed till golden
1 large fillet of smoked haddock
1 egg
1 tbsp buckwheat flour
1 tbsp wholegrain mustard
Salt and pepper

Combine all ingredients in a bowl. Heat a large frying pan with olive oil and dollop spoonfuls of the fishcake mix into the pan. Use a spatula to push in the edges whilst frying for a more uniform shape and gently flip them over. Cook for around 4 minutes on each side on a medium heat.

girlwhoatetheworld.blogspot.co.uk

|

Serves 4.
Recipe by Jenny Shaw.

This recipe is super simple and so tasty. It can either be a starter or a light main if you are feeling the burn after Christmas. Ask for sustainable fish. You can use smoked, which is quick and easy, or fresh, which makes better paté in my opinion.

4 fillets of mackerel
Lemon
Butter
Salt and pepper
Fresh bread
Salad leaves
Beetroot

If you are using fresh mackerel cook in the oven for about 25 minutes with olive oil and lemon. If you are using smoked, just get it out the packet. Remove all skin and check for any bones. Add a tiny bit of butter. Some people whiz it with a blender but I just mash it up with a fork, depending on how smooth you like it. Add the juice of a lemon and season to taste. It’s that easy.

Serve with nice bread (I liked it toasted), lemon to squeeze on, raw grated beetroot and salad leaves.

)
by Now Then Sheffield

Next article in issue 70

Crowdfunding: High-Tech Startups

Last year I wrote a piece for Now Then about Disruptive Technology. I'm considering myself disrupted. Picture the scene. It's mid October. …

Last year I wrote a piece for Now Then about Disruptive Technology. I'm considering myself disrupted.

Picture the scene. It's mid October. 

Related articles

Wild Food Of mushrooms and maggots

Which is the finest wild food? This changes with the season but one mushroom—the cep, the porcini, known in English as the Penny Bun—has risen from the forest floor to stake its claim.

Food Works Sharrow opens doors

A new ‘food hub’, providing residents with surplus and hyper-locally sourced food, opens at Sharrow Community Forum today.