Smoked haddock fish cakes with creamed leeks

PT1H

Share recipe

Ingredients

Metric

Imperial

Smoked haddock fish cakes

Mashed potato

Creamed leeks

1
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
2
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
3
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
4
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
5
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
6
Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated
  • 200g of Panko breadcrumbs
7
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
8
Blanch the leek rings for 2 minutes in salted boiling water and then strain
9
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
10
Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately
Share recipe