Smoked haddock fish cakes

Yield: 4 servings

Measure Ingredient
350 grams Potatoes; cut into chunks
4 \N Eggs
225 grams Haddock fillet
175 grams Undyed smoked haddock fillet
300 millilitres Milk
2 \N Bay leaves
\N \N A few peppercorns
100 grams Unsalted butter
1 small Onion; finely chopped
2 teaspoons Anchovy essence
2 tablespoons Chopped fresh flat-leaf parsley
1 tablespoon Chopped fresh dill
25 grams Seasoned plain flour
100 grams Toasted natural breadcrumbs
\N \N Salt and freshly ground black pepper
\N \N Parsley or curry sauce; (see recipes) and
\N \N ; green salad, to
\N \N ; serve

1 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 mins until tender. Drain and mash well. Cook two eggs in a pan of simmering water for 10-12 minutes until hard-boiled. Rinse under cold water and crack away the shell, then finely chop.

2 Place the fish in a large saute pan, add the milk, bay leaves and peppercorns. Cover and bring to a simmer, then poach for a few minutes until the fish is just tender.

3 Transfer the fish to a plate and flake, discarding any skin and bones.

Strain the milk into a jug - you'll need 300ml/ ½ pint for the sauce.

4 Heat 25g/1oz butter in a frying pan and sweat the onion for about 5 minutes until softened, then add 25g/1oz butter and just allow to melt.

5 Tip into a bowl and add the potatoes, fish, anchovy essence, hard-boiled eggs, parsley and dill, then mix well. Season and chill for 1 hour to firm up.

6 Shape the fish mixture into four patties and then toss in the flour. Beat the remaining two eggs and add the patties turning to coat, then coat in the breadcrumbs. Chill for at least 2 hours to firm up. Heat the remaining butter in a frying pan and fry the patties for 5 minutes on each side until heated through and golden. Serve with the sauce and salad.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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