Posh Fish cakes

This posh fish cake recipe is easy to make and, as it contains fish, is very good for you. Do take the trouble to get good smoked haddock and fresh parsley, they combine together to give great flavor.

Lay out your ingredients before you start as the first stage can get a bit hectic if you are not properly prepared.

Ingredients

For the fish cakes

4 oz white breadcrumbs (make from bread, see method)
2 large eggs
1 lb peeled potatoes
1 lb smoked haddock
zest of one lemon
2 tbsp chopped fresh parsley
flour for dusting
3 tbsp vegetable oil for the frying pan.
salt & black pepper

For the tartare sauce

7 oz mayonnaise
2 small chopped gherkins
2 tbsp capers, lightly chopped
1 small, finely chopped, shallot
1 tsp horseradish sauce
1/2 tsp English mustard
2 tbsp finely chopped parsley

Tools

Small blender (to whiz the breadcrumbs)
Baking sheet with lip all round
Deep, flat bottomed frying pan
Pallet knife/ fish slice

Method

First make the tartare sauce. You can make this in advance.

Chop the ingredients as listed, mix in a bowl. Cover with cling film and place in the fridge to chill. If you have any left afterwards it will keep for three or four days if well covered.

Put your oven on to heat to 300F/ Gas Mk 2. Trim your bread, making sure all crusts are discarded. Place in the blender and whiz to crumbs. Spread them on the baking sheet.

When the oven is up to temperature, place the baking sheet in the oven for 10 to 15 minutes. Stir halfway through. Remove when the crumbs are a pale golden color. Allow to cool and place in a shallow bowl.

While they are baking, hard boil one egg.

Also cut the peeled potatoes into chunks, rinse and cook in lightly salted boiling water for 10 to 15 minutes until tender and ready for mashing. Drain and mash. Add a little butter if you wish, but no milk.

At the same time put the fish into the frying pan and just cover with water. For extra texture I use half milk, half water. Bring to the boil and simmer gently for five minutes.

When the fish is poached, remove from the pan with the palette knife/ fish slice and place on a plate to cool. Try and place the fish on the plate with the skin side up.

Discard the water/ milk and clean the pan ready for later.

When the fish has cooled a bit remove the skin and flake the fish into a mixing bowl removing any bones you find.

Shell the hard boiled egg and chop it well. Put it into the bowl with the fish.

Add the mashed potato, lemon zest, parsley and 1/2 tsp salt plus a good grind of black pepper for the bite.

Heat up the frying pan with the oil to frying temperature. beat the remaining egg in a shallow bowl. Bring the breadcrumbs over.

Flour your hands and a plate. Divide the mixture into four. Shape into round cakes and place on the plate for a moment.

In turn, take each fishcake, coat it in the egg and then the breadcrumbs then pop it into the frying pan. Fry for about five minutes on each side until golden brown.

Serve hot with the tartare sauce.

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