Fishcake with celery, fennel, watercress,capers and lemon dressing

Boglar Bote Godri

Boglar Bote Godri from St Nicholas Primary Academy in Shepway 2017 winner

It is english food and Boglar likes it.


Poaching liquid
1. Put all ingredients into a wide pan and cover with water. Bring the poaching liquid to a simmer medium heat, put in the fish and cook 5 minutes.
2. When the fish is done remove it from the liquid to a plate and discard the skin.

1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water fot 10 minutes or until tender.
2. When the time's up on the potatoes, remove from the water.
3.Mash the potatoes, spread out the mash and take it out of the pan, to help it cool down quick. When the potatoes are cooled, transfer into the bowl.
4. Put the fish into the bowl, add chopped dill and really good pinch of salt and black pepper. Pour the lemon juice the mash and mix together really well.
5. Dust a plate with little fluor. Divide the mixture and carefully shape into four cakes.
6. Whisk the eggs and dip the cakes in the fluor, egg and breadcrumbs.
7. Heat the oil in frying pan over a medium heat, add the fishcake and cook for 3-4 minutes or until crips and golden.

Lemon dressing & salat
1. Whisk the lemon juice , oil and the sugar. Finally add pinch off salt and black pepper.
2. Using mandoline or peeler, finely slice fennel bulb and celery and place in the bowl. Pour the lemon dressing and mix together well.

To plate, place the salat in the centre, on the watercress and fush cake and put the watercress on the top. Sprinkle a few capers around.

(Serves 4)


For the poaching liquid
2 bay leaves
1 stick lemongrass
1/4 fennel bulb
6-8 whole black pepper

For the fishcake
200g local whiting fillet ( from Dungeness fish hut, Kent)
200g whites marfona potatoes- peeled and diced (from T&S Bradley, Wingham, Kent)
30g fresh chopped dill
1 lemon ( juice)
Large pinch of salt
Pinch of black pepper
2 local farm eggs (from Woodlands farm, Kent)
100g gluten free fluor
200g gluten free breadcrumbs
300ml vegetable oil

For the lemon dressing & salad
40g Fenland organic celery
40g Fennel
20g John Hurds traditional watercress
1 lemon (juice)
2 tbsp. Kentish rapeseed oil with lemon ( from Woodland farm, Birchington, Kent)
1 tsp. sugar