Pea & salmon fishcake recipe | Jamie Oliver recipes (2024)

FAQs

How long to cook salmon in the oven Jamie Oliver? ›

Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.

Once your fish is drained, boil and peel your potatoes and then use a fork to mash your fish and potatoes together in a bowl. Into this mixture, stir in the eggs, chopped parsley, diced onion, breadcrumbs, salt and pepper. Divide your mixture into 8 patties and then fry in some butter or oil.

Add the mash to the fish and onion. Mix well. TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour.

OVEN: Place on a baking tray on the middle shelf of a preheated oven for the time specified. FROM CHILLED: Fan 180°C/Electric 200°C/Gas 6 for 20 mins. FROM FROZEN: Fan 180°C/Electric 200°C/Gas 6 for 35 mins. Ensure product is thoroughly cooked and piping hot throughout.

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less.

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

But without specifically pan-frying the sides, they won't go golden. Remove once the fish cakes are golden on each side. It only takes around 1 1/2 minutes.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture.

Why are my fish cakes sloppy? ›

Another tip: before you shape and refrigerate the cakes, fry off a small piece of the mixture. Taste it, season it to perfection and, if it is too sloppy, add a little bit of flour (you can use a gluten-free one if you prefer).

Put the remaining egg in a shallow bowl, and tip the flour and breadcrumbs on to separate saucers. Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour to firm up.

ASDA 4 Classic Salmon Fishcakes - ASDA Groceries.

Dyed Smoked Haddock (Haddock (Melanogrammus Aeglefinus) (28%) (𝐅𝐢𝐬𝐡), Salt, Colours: Curcumin, Paprika Extract), Potato, 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Haddock (Melanogrammus Aeglefinus) (10%) (𝐅𝐢𝐬𝐡), Water, Rapeseed Oil, Potato Flake, Double Cream (𝐌𝐢𝐥𝐤), Cheddar Cheese (𝐌𝐢𝐥𝐤), ...

Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.

Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

At 400°F (C), a piece of salmon takes about 10-15 minutes to bake, or until the temperature reaches 135 degrees at its thickest, most internal part. At 425°F (215°C), you'll want to aim for four to six minutes per half-inch of thickness for the most tender, buttery fillets possible.

Firmness: When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist. If the salmon is still hard or resists your fork, it needs more time to cook. If it is dry, it may be overcooked.