Cooking Q&A with Peter Gordon

The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.

Making the perfect fish cakes

By Peter Gordon

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The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.

Salmon hash cakes will be more successful if left in the fridge to firm up. Photo / The Aucklander
Salmon hash cakes will be more successful if left in the fridge to firm up. Photo / The Aucklander

I recently made salmon hash cakes and they were not very firm. I put in egg and lots of breadcrumbs to bind the ingredients, to no avail.
- Natalie

Bake or poach the salmon till just cooked. Boil potatoes till just done, dry a little then mash. Mix together with an egg and herbs, season and add a little seed mustard. Roll into balls and coat in flour or breadcrumbs, flatten slightly and place on trays in the fridge to firm up. Bake, grill or pan-fry.

My husband just loves cooking on the trusty old barbecue. He is trying to perfect the eye fillet. We always buy really good cuts of meat. The inside is cooked to perfection but the outside gets charred and burnt. He sears the fillet for one minute on each side (four minutes), then leaves on one side for 15 minutes, then leaves on the opposite side for 10 minutes. He then lets it rest for 5 minutes.
- Michelle Christini Hall

It might be that you've left it on a part of the barbecue that is too hot. You're cooking it for 29 minutes, which is a long time. Try a hotter part for two minutes on each side, then move to a warm place for just six. Fingers crossed.

How best to make consomme without it having an overpowering fishy smell?
- David

Wash your fish bones well, rinsing several times. If the fish is smelly to begin with you'll never lose the scent, but you can make it better by bringing the bones to the boil from cold water then draining and discarding the water. Rinse the bones, then start again from scratch.

* To ask Peter a question, click on the Email Peter link below.

- NZ Herald

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