Kitchen Therapy


Double Carrots with Blue Eye Cod



My last post with the French Fridays with Dorie group was back in April, a good 6 months ago.
I haven’t been part of the group for a long time however I have regularly ‘watched’ the progress of the group and enjoyed reading what everyone has been up to!
(Does that sound creepy? I can hear my daughter singing out “stalker”!)

When I read that the book will be completed in a matter of months, I knew I’d kick myself if I didn’t return to the group!
And now I’m kicking myself for not returning sooner!

It was fun taking part in this week’s recipe.
It was interesting watching the kids change their attitude as soon as they heard this was a French Fridays with Dorie recipe. Despite the gap in time, they understood they would be trying something new and their feedback would be sought.
I forgot how much the weekly recipes had become a family affair and everyone was excited to see them return.
Turns out I wasn’t the only one who missed the French Friday’s with Dorie group!


The kids and my husband loved this week’s recipe!
I added a scoop of mashed potatoes under the fish to make it a heartier meal.
I also used Blue Eye Cod for the fish, it has a mild and delicate taste that the kids enjoy.

I am looking forward to taking a more active (and less ‘stalkerish’) part in this week’s French Fridays with Dorie recipe of the week ­čÖé



Salmon Fishcakes with Pancetta Green Beans

The green beans were amazing!
I honestly thought most of them were going to go to waste so figured I’d better make a kid friendly main and planned to force them to at least try the beans, but I didn’t have to do that at all!
I made a huge serving and they were all gone! My 10 year old son was incredibly pleased that pancetta tasted “almost as good as bacon!”


I ‘get off’ on seeing the colours, textures and flavours of ┬ávegetables that have been blanched!

And don’t get me started on the colours and flavours of anything ‘bacony’ being fried up!
The smell was driving the neighbours crazy! (Especially their dog, I could hear him scraping at the fence trying to get over!)

On their own, the beans and the bacon were already looking great, but when they were brought together for one last saute, it was like watching the coming together of two gorgeous people and forming a… a Brangelina! (Too much?)

I was thinking of something fancy to accompany these beans and match their elegance, but let’s face it, with kids in the house (3 of them) I couldn’t face fighting them to eat the green beans and the main! I decided to practice self love and went with Salmon Fishcakes! (And surprisingly, they went really well with the beans!)

While the potatoes were cooking, I poached the salmon in milk with some lemon slices and a handful of peppercorns.

I then mashed the potatoes and mixed them with the flaked, poached salmon and shallots (I luv shallots!)
I took scoops of the mixture and formed patties the size of my palm.

These were then dipped in flour, eggs and fresh breadcrumbs before being placed in the fridge to chill for 20 mins.

Then cook for 20 minutes, turning the patties at half time at 200 degrees celsius!


Salmon Fishcakes

(Adapted from MasterChef Australia)

5oog potatoes (I prefer dutch cream)

500g salmon fillets

2-3 cups milk (to cover fillets depends on size of frying pan)

4 lemon slices

handful of peppercorns

1/2 cup sliced shallots

1/2 cup of flour

3 eggs beaten together

150g fresh breadcrumbs (about 6 slices of bread, crusts removed, in a food processor)



1. The potatoes – peel, dice and boil until tender. Then drain the potatoes and mash until smooth. Set aside.

2. Salmon – place salmon in frying pan with lemon slices and peppercorns and cover with milk. Place over medium heat and bring to a gentle simmer. When the liquid bubbles, turn heat to low and poach for another 7 minutes.

3. Combine the mashed potatoes, salmon and shallots in a bowl then season with salt and pepper.

4. Take scoops of the mixture and shape balls the size of your palm into fishcake patties.

5. Place the flour, eggs and breadcrumbs into separate bowls and dip each fishcake first into the flour, then the eggs and finally coat in breadcrumbs.

6. Place the completed fishcakes on a tray or plate and chill in the fridge for 20 mins.

7. Lightly grease an oven tray and bake for 10 minutes on each side or until fishcakes are light and golden.


The Pancetta Green Beans came from Dorie Greenspan’s latest book, Around My French Table and were this week’s recipe from French Friday’s With Dorie, click to see a whole variety of takes on this recipe!