For the tartare-fashion sauce
- 125ml mayonnaise
- 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
- 1 rounded tsp creamed horseradish
- 1 rounded tsp Dijon mustard
- 1 diminutive shallot, very finely chopped
- 1 tsp flatleaf parsley, finely chopped
For the fish cakes
- 450g skinned Icelandic cod or haddock fillet, from a sustainable source
- 2 bay leaves
- 150ml milk
- 350g Maris Piper potatoes
- ½ tsp finely grated lemon zest
- 1 tbsp flatleaf parsley, chopped
- 1 tbsp snipped chives
- 1 egg
- flour, for shaping
- 85g contemporary white breadcrumbs, ideally a day or two broken-down
- 3-4 tbsp vegetable or sunflower oil, for shallow frying
- lemon wedges and watercress, to relief
- STEP 1
Combine collectively 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 diminutive very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Discipline apart.
- STEP 2
Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- STEP 3
Duvet, carry to a boil, then decrease the warmth and simmer for 4 mins. Get off the warmth and let stand, covered, for 10 mins to gently enact cooking the fish.
- STEP 4
Meanwhile, peel and slash 350g Maris Piper potatoes into even-sized chunks. Establish them in a saucepan and factual veil with boiling water. Add a pinch of salt, carry abet to the boil and simmer for 10 mins or unless still, nonetheless now now not broken up.
- STEP 5
Take the fish out of the milk with a slotted spoon and placed on a plate to frigid. Drain the potatoes in a colander and leave for a min or two.
- STEP 6
Tip the potatoes abet into the original pan on the lowest warmth that you simply would be in a position to well maybe and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. That you just must accept as true with a steady-weight, dry fluffy mash.
- STEP 7
Get off the warmth and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- STEP 8
Season properly with salt and pepper. The potato will deserve to accept as true with a exquisite flavour, so fashion and alter to suit.
- STEP 9
Drain off liquid from the fish, grind some pepper over it, then flake it into massive chunks into the pan of potatoes.
- STEP 10
The exercise of your fingers, gently bewitch the fish and potatoes collectively so they factual mix. That you just might well handiest want a pair of turns, or the fish will destroy up too worthy. Establish to at least one side and frigid.
- STEP 11
Beat 1 egg on a trim plate and evenly flour a board. Spread 85g contemporary white breadcrumbs on a baking sheet. Divide the fish cake combination into four.
- STEP 12
On the floured board, and with floured fingers, fastidiously form into four cakes, about 2.5cm thick. One at a time, take a seat every cake in the egg, and brush over the tip and facets so it’s fully lined.
- STEP 13
Sit down the cakes on the crumbs, patting the crumbs on the perimeters and tops so they are evenly covered. Transfer to a plate, veil and relax for 30 mins (or as a lot as a day ahead).
- STEP 14
Heat 3-4 tbsp vegetable or sunflower oil in a trim frying pan. To take a look at when full of life, fall half of the dry breadcrumbs in – if it sizzles and snappily turns golden brown, it’s full of life to make exercise of.
- STEP 15
Fry the fish cakes over a medium warmth for roughly 5 mins on both side or unless crisp and golden. Abet with the relaxation of the sauce (squeeze in a minute lemon to fashion), lemon wedges for squeezing over and watercress.
Recipe from Blooming Food journal, April 2006