Smoked haddock fish cakes with creamed leeks
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.
Ingredients
Smoked haddock fish cakes
- 400g of smoked haddock
- 100g of cod fillet
- 100g of salmon fillet
- 1 onion , diced
- 1 garlic clove , finely chopped
- 1 tbsp of thyme
- 2 bay leaves
- 75ml of white wine
- 1 handful of fresh parsley , chopped
- 1 pinch of fresh tarragon , chopped
- 2 tbsp of chives , chopped
- 1 pinch of cayenne pepper
- 1 lemon , zested
- 200g of Panko breadcrumbs (1)
- oil
Mashed potato
- 500g of Maris Piper potatoes
Creamed leeks
Method
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
- 500g of Maris Piper potatoes
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
- 100g of cod fillet
- 100g of salmon fillet
- 400g of smoked haddock
- 1 garlic clove
- 1 onion
- 75ml of white wine
- 2 bay leaves
- 1 tbsp of 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
- 1 handful of fresh parsley
- 2 tbsp of chives
- 1 pinch of fresh tarragon
- 1 pinch of cayenne pepper
- 1 lemon
6
Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated
- 200g of Panko breadcrumbs (1)
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
- 2 leeks
10
Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately
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Smoked haddock fish cakes with creamed leeks
