First step. Open both beers. Begin drinking one and the other, introduce it to the fish fillets in a deep saucepan....
Add enough water to cover the fish, season and put on a medium heat to poach gently. It will simmer and froth. Turn off the heat after 15 min and leave it there to marinate.
Cut out the stalks of the tomatoes and cut a cross into the skin at the base and top. Stab all over and place in a bowl and pour boiling water over to blanch.
Wait five minutes, drain off the water and cover with cold water. Leave for another five minutes and then peel off the skins. Cut the tomatoes in half around their equator and scoop out the seeds.
Discard the seeds and finely dice the tomatoes. Mix with one onion finely diced, add the juice and zest of one orange, and half the parsley. Add a splash of vinegar and salt and pepper.
Set aside to steep and allow the flavours to blend.
We had this so I added it to the salsa.
This is the hideous looking celeriac root. It's fantastic though. It's flavour is like parsnip without the bite, with a slight celery under current and potato texture. We do it two ways in this dish.
Cut it in half. One half, peel and cut into batons for baked fries. The other half leave unpeeled and cut into large cubes.
Put the batons in a bowl and drizzle with sweet chilli, olive oil, salt and pepper, toss to coat. Place in an oven dish sprayed with non stick spray and bake at 180 deg Celsius for about 30 min.
Place on paper towel to drain the oil off.
Roughly chop 2 potatoes and quarter an onion. Chop the 3 carrots into small cubes. Put all if this into a pot of water, season and bring to the boil. Simmer until everything is soft.
At the same time, cube the other two potatoes and dice one onion, put in a pot with the rest of the parsley, cover with water, season and bring to boil. This will be for the fish cakes.
Drain off the water from the celeriac mix and mash. Put into a sieve and use a wooden spoon to stir vigorously so as to push the veg through the sieve to get it smooth. It will take a while ....
Grate the cucumber and place in a sieve over a bowl, sprinkle with salt and leave to drain. The salt draws the moisture out preventing a runny tzatziki later.
This also intensifies the flavour of the cucumber.
Finely chop the mint and combine in a bowl with garlic, yoghurt and the drained cucumber. That's your tzatziki.
Drain the water off the other potato mix and mash roughly.
Drain the liquid off the fish and rub the skin off with your fingers. Break up the flesh into chunks and check for bones.
Salsa my father in law brought back from a music festival. I added some to the fish cake mix
Add to the potato and parsley mix. And stir in two eggs. Add the chopped organum and zest of one orange.
Shape into balls and flatten. Spray a heavy bottom pan liberally with non stick spray. Put on a medium heat and cook til we'll browned on each side.
Make a salad of lettuce, cucumber, salsa and pecan nuts. Dress just before serving.
I plated as shown but in retrospect a better idea would be to stack the fish cakes alternating with mash, salsa and tzatziki. So fish cake, mash, salsa, tzatziki, fish cake and so on.
Top the lot with the celeriac chips and don't be shy with the salsa and tzatziki.
I garnished the plate a balsamic reduction infused with ginger.