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Smoked Haddock Fish Cake
Smoked Haddock Fish Cake
Rich smoked haddock mixed with light and fluffy mashed potato combine delightfully with the peppery wilted watercress.
Ingredients
- 500 ml milk
- 560 g smoked haddock 4 fillets
- 450 g maris piper potatoes
- 2 whole eggs hard boiled
- 4 tbsp capers chopped
- 60 g gherkins roughly chopped
- 75 g shallots finely chopped
- 4 tbsp flat leaf parsley chopped
- 50 g plain flour
- 75 g dried breadcrumbs
- vegetable oil for frying
- 1 pinch salt and pepper to taste
- 50 g butter
- 125 g watercress and spinach leaves
- 1 pinch salt and pepper to taste
Instructions
- For the fishcakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly. Discard the milk.
- Remove the skin from the haddock fillets and flake the flesh into a bowl, discarding any bones.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.
- Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine. Season to taste, with salt and freshly ground black pepper.
- With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate, cover with cling film and chill in the fridge for one hour, or until set.
- Pre heat a deep fat fryer to 180°c Alternatively, half-fill a deep, heavy-based pan with vegetable oil and heat to 180°C/350°F.Fry the fish cakes in small batches for 3–4 minutes, turning them over halfway, until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
- For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry for 1–2 minutes, or until wilted. Season to taste, with salt and freshly ground black pepper.
- To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes.
Notes
To take these fishcakes to the next level replace the smoked haddock with a bag of fish pie section to create a crisp coated fishcake with all the attributes of a fish pie.
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