These indulgent fish cakes from Dominic Chapman have a fantastic mix of smoked haddock, salmon and cod, with fragrant herbs and lemon zest all thrown into the mix. A thick layer of panko breadcrumbs ensures a crisp, golden exterior, and the creamed leeks make the perfect base to serve on.
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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
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
75ml of white wine
2 bay leaves
1 tbsp of thyme
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
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
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
2 2/3 handfuls of fresh parsley
2 tbsp of chives
1 pinch of fresh tarragon
1 pinch of cayenne pepper
Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated
200g of Panko breadcrumbs
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
Blanch the leek rings for 2 minutes in salted boiling water and then strain
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
2 2/3 handfuls of chives
Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately
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