RECIPE: David Higgs’ fishcakes served with chutney and parsley mayonnaise

David Higgs comes from humble beginnings and he has gradually climbed the culinary ladder to become a well-respected chef in Mzansi. The 49-year-old restaurateur successfully runs two restaurants, Marble and Saint, with his business partner Gary Kyriacou.

As a cycling fanatic, Higgs also started the Food Cycle project to promote healthy eating habits and cycling among youth in poverty stricken areas. The multi award-winning chef prepared one of his favourite recipes – his mother, Elizabeth’s, fishcakes served with chutney and parsley mayonnaise.

Serves 8 first course portions.

Ingredients:

Fishcakes

• 800 g Up-To-Date potatoes / floury potatoes – 450 g cooked weight
• 1 kg seabass offcuts – 650 g cooked weight
• 6 spring onions – thinly sliced
• 15 g parsley – chopped
• 2 lemons – the zest
• 7 ml lemon juice
• 2 egg yolks
• 5 ml hot English mustard
• salt and pepper to taste

  

Coating

• 3 eggs – beaten
• 100 g flour
• 100 g panko crumbs or breadcrumbs (made from bread without crusts)
• oil – for deep-frying

Parsley mayonnaise

• 220 g parsley purée
• 1 egg yolk
• 15 ml Dijon mustard
• 25 ml white wine vinegar
• 115 ml olive oil / canola blend
• 5 g xanthan gum (thickening agent)

Fried kale leaves

• 8 kale leaves
• olive oil – for brushing
• Mrs Ball’s’ chutney

Method:

1. Line the base of a tray with coarse salt. Prick the potatoes and place on the tray. Bake in the oven at 180 °C for 40–60 minutes or until soft – depending on size.
2. Once cooked, peel the potatoes, and while still hot, pass through a tamis (utensil that is used as a sieve, food mill and grater). You could also just mash them until smooth.
3. Remove the skin from the seabass offcuts and grill until the flesh is white and flaky. Weigh and shred 650 g of the fish into a large bowl.
4. Add the potato and remaining ingredients. Mix to incorporate evenly. Remove 30 g of the mixture at a time and roll into balls.
5. To batter, place the beaten eggs, flour and crumbs in separate dishes. Coat the fish balls by rolling them in this order – beaten egg, flour, beaten egg and finally, the crumbs. Deep fry the balls at 180 °C until they are a deep golden colour.
6. To make the mayonnaise, add the parsley purée, egg yolks, mustard, and vinegar to a Thermomix jug. Blend on medium speed until combined. In a steady stream, add the olive oil to emulsify.
7. Add the xanthan gum and continue to blend until well incorporated. Remove the emulsion from the jug and reserve in a piping bag in the fridge until needed. Wash the kale leaves and pat dry. Brush with olive oil and bake at 180 °C until crispy.
8. Drain excess oil on paper towels.
9. To assemble, arrange the elements of this dish as per the photo, or as you wish. For each serving, top a fried kale leaf with 3 fishcakes, and add 30 g chutney and 15 g parsley mayonnaise to the plate.