Smoked haddock fish cakes with creamed leeks

servings6
60 minutes

Ingredients

Smoked haddock fish cakes

  • 400g of smoked haddock
  • 100g of cod fillet
  • 100g of salmon fillet
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 1 tbsp of thyme
  • 2 bay leaves
  • 75ml of white wine
  • 1 handful of fresh parsley, chopped
  • 1 pinch of fresh tarragon, chopped
  • 2 tbsp of chives, chopped
  • 1 pinch of cayenne pepper
  • 1 lemon, zested
  • 200g of Panko breadcrumbs
  • oil

Mashed potato

  • 500g of Maris Piper potatoes

Creamed leeks

  • 3 leeks, washed and sliced finely into rings
  • 300ml of cream
  • 8 handfuls of chives, chopped
  • salt
  • pepper

Method

1
For the mashed potato, boil the potatoes in a large pan of water until soft. Use a potato masher to mash the potatoes until all the lumps are removed (do not use cream or milk). Set aside
  • 800g of Maris Piper potatoes
2
Preheat the oven to 180°C/gas mark 4. Remove the skin and bones from the fish (if not already removed) and place in a baking tray with the onion, white wine, bay leaves, garlic and thyme
  • 100g of cod fillet
  • 100g of salmon fillet
  • 400g of smoked haddock
  • 1 garlic clove
  • 1 onion
  • 75ml of white wine
  • 2 bay leaves
  • 1 tbsp of thyme
3
Cover the baking tray with tin foil and place in the oven for 15 minutes - it is important that you do not overcook the fish, as once added to the potato it will break up and lose its texture
4
Remove the tray from the oven (but leave the oven on) and allow to cool for 5 minutes. Discard any excess thyme and the bay leaves. Carefully transfer the fish, onion and garlic into a bowl. Flake the fish into large chunks
5
Add the rest of the chopped herbs into the bowl along with the lemon zest. Place the mashed potato into the bowl and mix together. Season with cayenne pepper - being careful not to overdo it
  • 1 handful of fresh parsley
  • 2 tbsp of chives
  • 1 pinch of fresh tarragon
  • 1 pinch of cayenne pepper
  • 1 lemon
6
Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated
  • 200g of Panko breadcrumbs
7
Fry each ball in hot oil for 3 minutes until golden all over and then finish in the hot oven for a further 3 minutes. Once cooked, keep warm while you prepare the sauce
  • oil
8
Blanch the leek rings for 2 minutes in salted boiling water and then strain
  • 2 leeks
9
Place into a pan with the cream and bring to a simmer. Cook until the leeks are evenly coated and the sauce is thick. Season with salt and pepper and sprinkle with the chopped chives
  • 300ml of cream
  • salt
  • pepper
  • 1 handful of chives
10
Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately