Smoked haddock fish cakes with creamed leeks


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Smoked haddock fish cakes

Mashed potato

Creamed leeks

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
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
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
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
  • oil
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
Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately
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