Preparation:
Cut the potatoes into chunks and place them in a saucepan with enough water to cover, adding a little salt if liked. Heat until just about to boil. Meanwhile, lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid or foil. Put the fish on the pan when the water is boiling, then reduce the heat so water does not froth over. Cook the potatoes until tender 10-15 minutes if the chunks are fairly small. Set the aside, without uncovering it. Drain and mash the potatoes, beating them well until smooth. Mix in the butter, milk, lemon peel, parsley and anchovy extract, if used. Preheat oven to 400 degrees. Grease a quiche dish or baking pan. Pour any cooking juices from the fish into the potato mixture. Flake the flesh off the skin, discard any bones, and add it to the potatoes. Mix well, adding seasoning to taste. Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all mounded up. Flatten the top of the mixture slightly, then sprinkle it with a little of the flour. Use a spatula to flatten the mixture into a little neat circle, about 7" across. Pat the sides with the knife and the top with slicer so that the mixture is even and neatly shaped, keep sprinkling with the flour to coat the outside evenly. Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned. Cut into wedges to serve. |
