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Method        

Pure indulgence, add cod and salmon for one of the best fishcakes ever.

Smoked Haddock Fishcakes with Creamed Leeks

SERVES 6

TIME 1 HOUR

DIFFICULTY = EASY

400g of smoked haddock   BUY ONLINE

100g of cod fillet

100g of salmon fillet

1 onion, diced

1 garlic clove, finely chopped

1 tbsp of thyme

2 bay leaves

75ml of white wine

1 handful of fresh parsley, chopped

1 pinch of fresh tarragon, chopped

2 tbsp of chives, chopped

1 pinch of cayenne pepper

1 lemon, zested

200g of Panko breadcrumbs

Oil

Mashed Potato

500g of Maris Piper potatoes

Creamed Leeks

3 leeks, washed and sliced finely into rings

300ml of cream

8 handfuls of chives, chopped

Salt

Pepper

 

For the mashed potato, boil the potatoes in a large pan of water until soft. Use a potato masher to mash the potatoes until all the lumps are removed (do not use cream or milk). Set aside

Preheat the oven to 180°C/gas mark 4. Remove the skin and bones from the fish (if not already removed) and place in a baking tray with the onion, white wine, bay leaves, garlic and thyme

Cover the baking tray with tin foil and place in the oven for 15 minutes - it is important that you do not overcook the fish, as once added to the potato it will break up and lose its texture

4

Remove the tray from the oven (but leave the oven on) and allow to cool for 5 minutes. Discard any excess thyme and the bay leaves. Carefully transfer the fish, onion and garlic into a bowl. Flake the fish into large chunks

Add the rest of the chopped herbs into the bowl along with the lemon zest. Place the mashed potato into the bowl and mix together. Season with cayenne pepper - being careful not to overdo it

Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated

Fry each ball in hot oil for 3 minutes until golden all over and then finish in the hot oven for a further 3 minutes. Once cooked, keep warm while you prepare the sauce

Blanch the leek rings for 2 minutes in salted boiling water and then strain

Place into a pan with the cream and bring to a simmer. Cook until the leeks are evenly coated and the sauce is thick. Season with salt and pepper and sprinkle with the chopped chives

Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately

 

 

 

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