Fish Cakes With Parsley Sauce
Serves: 4
Time: 30 - 40 mins
Ingredients
750g Maris piper potatoes cut into 2cm chunks
500g smoked haddock
4 spring onions finely sliced
Nob of butter
1 lemon
750ml milk
1 bay leaf
2 tbs plain flour seasoned with salt and pepper
2 handfuls breadcrumbs
1 egg lightly beaten
For the sauce:
30g butter
2 tbs plain flour
Frozen peas to serve
Method
Cook the potatoes in a large of boiling salted water for 15-20 minutes until tender.
Drain and allow to steam dry for a couple of minutes in the strainer, return to the pan, add a nob of butter and season with salt and pepper
Mash until smooth
Set aside to cool for 15 minutes
As you cook the potatoes on place the fish in a large frying pan or saucepan , cover with the milk, add the bay leaf and simmer for around 10 minutes until the fish begins to flake.
Remove the fish to a plate and flake - set aside
Pour the milk into a jug - set aside
When the potatoes have cooled add them to a large mixing bowl with the flaked fish, the zest of a lemon and the spring onions. Mix together until evenly combined, trying not to break up the fish
Divide the mix into 8 sized balls then flatten and form into cake shapes
Lay the flour, egg and breadcrumbs onto 3 Separate plates
Place each dish cake into the flour covering evenly dusting off any excess, then into the egg and then into the breadcrumbs coating evenly
They can now be pleased in the fridge to cook later / tomorrow
To cook the fish cakes
Heat a splash of oil in a large non stick frying pan on a medium heat
Fry the fish cakes for 3-4 minutes each side until golden. Ensure they are piping hot before serving
For the sauce:
Melt the butter in a non stick sauce pan
Stir in the flour, cook out for a minute stirring all the time
Gradually add the milk used to cook the fish stirring all the time
Bring to the boil and simmer for a few minutes until thick then stir in the parsley
Serve the fish cakes with frozen peas and the sauce