Serves 4
Ingredients
Fishcakes
450g/1lb ‘Floury’ potatoes, peeled and chopped
Knob of butter
350g/12oz Undyed smoked haddock fillet - the fishmonger will pin bone for you
Milk – enough to just cover the fish
1 tbsp tiny, ‘non-pareil’, or ‘capucine’ capers, drained and chopped
50g/2oz Lancashire crumbly cheese, grated - optional
Grated zest of 1 lemon
Small handful chopped fresh parsley
1 Medium free range egg yolk
1 Medium free range egg, lightly beaten
Plain flour, for dusting
25g/1oz Breadcrumbs
Drizzle of olive, or vegetable oil
Lemon wedges to serve
Horseradish Mayonnaise
150g/5oz Mayonnaise
1-2 tbsp Hot horseradish sauce, to taste
Lemon juice, to taste
Method
Allow 20 minutes chilling time.
1. Cook the potatoes in boiling, salted water for 15-20 minutes or until tender. Drain well, add a knob of butter, mash and set aside, covered.
2. Place the fish into a pan and just cover with milk. Heat until it simmers, cover and turn off, the fillet will continue to cook in the heat. (To check it’s almost cooked, before putting the lid on, prod with a fork, the flakes should be beginning to separate.) Once cool, remove the skin and check for any bones, then flake.
3. Gently fold the haddock, capers, lemon zest, cheese, if using, parsley and egg yolk into the mash, and season. Shape into 8 fishcakes and cover and chill for 20 minutes or overnight.
4. Meanwhile, spoon the mayonnaise into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.
5. Heat the oil in a frying pan over a medium heat. Dust the fishcakes with a little flour, dip into the beaten egg, then into the breadcrumbs and fry for 3-4 minutes each side, until golden. Serve with new potatoes, market vegetables, lemon wedges and the mayonnaise.
