A Taste Of Something Different – Fish Recipes Week – Naked Fishcakes

A Taste Of Something Different – Fish Recipes Week – Naked Fishcakes

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Seared cakes of Smoked Scottish Haddock, Crushed Potatoes,
Cheesy Leeks, Gravlax Sauce

Serves 4 People
For the Smoked Haddock
– 300g Natural Smoked Haddock skinless & boneless
– Whole Milk
– Sea Salt

Heat a large non stick pan with the whole milk & sea salt, add the fillets of Haddock and gently poach on a medium heat for 7 minutes, remove from the milk and reserve

For the Crushed Potatoes
– 400g Baby New Potatoes
– Sea Salt

Cut the potatoes so they are all even sizes and cook with the salt and water , drain and while still warm lightly crush with a hand held Potato Masher or fork

For the Cheesy Leek Sauce
– 100g Whipping Cream
– 100g Reserved Milk from Poaching the Haddock
– 50g Parmesan Cheese Grated
– 100g Mature Cheddar Cheese
– 100g Full Fat Soft Cheese
– 225g Diced Leeks
– 10g Butter
– Dijon Mustard
– Sea Salt
– Cracked Black Pepper

Add the butter to a pre heated sauce pan and sauté the leeks for 4 minutes until soft and without colour, add the cream and milk and reduce by half, add the rest of the ingredients and mix thoroughly, heat until all the cheese has melted and you have a thick sauce consistency

For the Gravlax Sauce
– 100g Sweet Mustard
– 25g Dijon Mustard
– 25g Dill (Chopped)
– 25g Clear Liquid Honey
– 100g Rapeseed Oil
– 75g Mayonnaise
– 25g Cognac

Mix all the ingredients together adding the Oil & Cognac last

For the Fish Cakes
– Cooked Haddock Lightly Flaked
– Crushed New Potatoes
– Cheesy Leek Sauce

Combine all the ingredients and form 8 fishcakes, shape them into round discs approx 1 inch thick 3 inches diameter, lightly dust in plain flour and sear in hot olive oil in a non stick pan until golden brown , gently turn the cakes and brown on the other side also

Place the Seared Fishcakes on the plate serve with a dressed green salad and a side of the Gravlax sauce.

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