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Baked Fishy Salmon Nuggets

Makes 10 Nuggets

2 Donegal Catch Salmon Fillets (defrosted*)

Juice 1/2 lemon

4 Sprigs fresh thyme leaves

1 tsp garlic powder (or 1 garlic clove crushed)

1 egg

4 tbsp plain flour

To shape

2 tbsp plain flour

1 egg whisked

100g fine breadcrumbs

2-3 tablespoons rapeseed oil for frying

To serve (per child)

90g peas & sweetcorn cooked

2 long stem broccoli steamed

4 chives

Slices spring onion and poppy seeds for eyes

 

*leave overnight in fridge to defrost

  1. Remove the skin from the salmon, then place the fillets into a food processor along with the lemon juice, thyme leaves, garlic powder and egg. Whizz up until the mixture is really smooth.
  2. Using a spoon, add in the flour and stir until the salmon starts to resemble a sticky dough.
  3. To make into fish shapes, add 2 tablespoons of flour onto a plate, then rub your hands with flour to prevent the dough from sticking to them.
  4. Take a tablespoon of the fish mixture and roll into a circle on the plate completely coating it in flour, press down to flatten, then using your finger shape the end into a fish tail. Repeat until the fish mixture is completely used up.
  5. Use a pastry brush to coat the fish pieces with egg, then sprinkle over the breadcrumbs. Then flip them over, coat the opposite side with egg and add breadcrumbs.
  6. Heat the rapeseed oil in a pan and fry both sides of the nuggets until golden brown.
  7. To make the fish plate – decorate the plate with broccoli, add the peas and sweetcorn to the bottom and a few chives. Place the fishy nuggets in the water then add a slice of spring onion and poppy seed for eyes.