Smoked haddock fish cakes with creamed leeks

• Seafood

  • 100 g Cod, fillet
  • 100 g Salmon, fillet
  • 400 g Smoked haddock

• Produce

  • 2 Bay leaves
  • 2 tbsp Chives
  • 8 handfuls Chives
  • 1 Garlic clove
  • 3 Leeks
  • 1 Lemon
  • 500 g Maris piper potatoes
  • 1 Onion
  • 2 2/3 handfuls Parsley, fresh
  • 1 pinch Tarragon, fresh
  • 1 tbsp Thyme

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 200 g Panko breadcrumbs

• Dairy

  • 300 ml Cream

• Beer, Wine & Liquor

  • 75 ml White wine

Found on greatbritishchefs.com

Description

Ingredients

• 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
• 2 2/3 handfuls 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
• oil
• 500g of Maris Piper potatoes
• 3 leeks, washed and sliced finely into rings
• 300ml of cream
• 8 handfuls of chives, chopped
• salt
• pepper

Directions

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