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Smoked haddock fishcakes with parsley and caper sauce

30 minutes

Smoked haddock fishcakes with parsley and caper sauce

By Neil Roake

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 potatoes (about 400 g), peeled
600 g smoked haddock
2 cups milk
1 large handful fresh dill, finely chopped
6 caperberries, chopped
Grated zest and juice of 1 medium-sized lemon
½ t cracked black pepper
5 spring onions, sliced into 1 cm pieces
Flour, for dusting
1 free-range egg, beaten
Breadcrumbs, for coating
Olive oil, for shallow-frying

For the parsley and caper sauce:

1 cup cream
Juice of 1 lemon
1 T chopped parsley
1 T chopped capers

Method

Cut the peeled potatoes into 3 cm-sized pieces and, in a saucepan over a high heat, boil until tender. Crush gently with a fork (you are after a crushed texture, not a mashed one).

In a large frying pan over a medium to low heat, gently poach the haddock in the milk for 10 minutes. Remove the fish using a slotted spoon and set aside to cool.

Flake the fish with a fork and mix with the potato, dill, caperberries, lemon zest and juice, black pepper and spring onion until well combined, but not mashed. Split the mixture into 8 portions of roughly 80 g each and form into patties.

Chill for at least 30 minutes. Dust the fishcakes with flour, then dip first in beaten egg and then into breadcrumbs. Shallow-fry in a pan of hot olive oil until golden and serve with the parsley and caper sauce.

To make the parsley and caper sauce: Pour the cream and lemon juice into a small saucepan over a medium to low heat. Add the parsley and capers and reduce the mixture until it thickens – if it becomes too thick, add a little water to thin it out again.

TASTE’s take:

Serve these delicious fishcakes with rashers of crisp bacon and soft-poached egg.

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Prawn and asparagus tarts with mascarpone

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Stir-fried chicken and cashews with cabbage noodles

Mushroom and potato frittata

Italian meatballs

Smoked haddock fishcakes with parsley and caper sauce

Smoked haddock fishcakes with parsley and caper sauce

Ingredients

Method