- 100g white breadcrumb
- 2 eggs
- 450g potato, peeled
- 450g smoked haddock
- 1 lemon, grated zest
- 2 tbsp chopped contemporary parsley
- flour, for dusting
- 3 tbsp vegetable oil, for frying
For the tartare sauce
- 200g mayonnaise
- 2small gherkins, chopped
- 2 tbsp caper, roughly chopped
- 1small shallot, very finely chopped
- 1 tsp horseradish sauce
- ½ tsp dry or made mustard
- 2 tbsp finely chopped contemporary parsley
- STEP 1
Draw the tartare sauce: combine all of the ingredients together and chill (you gained’t need all of it; leftovers preserve for 3-4 days, lined, within the fridge and liven up any seafood dish).
- STEP 2
Preheat the oven to 150C/gasoline 2/fan 130C. Unfold the crumbs over a baking sheet and dry within the oven for 10-Quarter-hour unless pale golden, stirring halfway.
- STEP 3
At the identical time, hard-boil even handed most certainly the most eggs. Slice the potatoes into chunks. Cook dinner in boiling salted water for 10-Quarter-hour unless gentle. Drain correctly and mash with a fork.
- STEP 4
Whereas the egg and potatoes are cooking, put the fish in a frying pan with barely sufficient water to quilt. Raise to the boil, decrease the warmth, quilt and simmer for five minutes unless factual cooked. Take dangle of the fish with a palette knife and positioned on a plate. When it is some distance frigid sufficient to contend with, fastidiously preserve finish away the pores and skin and any bones. Flake the fish.
- STEP 5
Shell the egg and slit it. In moderation combine with the potato, fish, lemon zest, parsley, ½ tsp salt and a some sad pepper. With floured palms, form into 4 round cakes.
- STEP 6
Coat every cake within the egg, then the dried breadcrumbs. Reshape if valuable.
- STEP 7
Warmth the oil in a frying pan and fry the cakes over a medium warmth for five minutes on either facet, turning as soon as, unless golden on all aspects. Serve with the tartare sauce.
Recipe from Valid Food journal, January 2003