Tana Ramsay's smoked haddock fishcakes
Makes: 16 small fishcakes
Prep time:plus 30 mins chilling
These fishcakes can be prepared ahead of time and chilled in the fridge until use. This will firm them up and prevent them from breaking while cooking. Use any other sustainable smoked flaky white fish if haddock is unavailable.
- 400g (14oz) Maris Piper potatoes, cut into 2.5cm (1in) dice
- salt flakes and black pepper
- 300ml (1/2 pint) milk
- 200g (7oz) smoked haddock or other ,flaky white fish fillets
- 1 bay leaf
- 3 tbsp olive oil
- 1 large onion, finely chopped
- finely grated zest of 1 small unwaxed lemon
- 1 tsp paprika
- 125g (41/2oz) breadcrumbs
- 2 tbsp finely chopped flatleaf parsley
- 4–6 tbsp plain flour
- 2 free-range eggs, beaten
- 3 tsp grain mustard
- 2 tbsp half-fat cre`me frai^che
- 200g (7oz) curly kale
To make the mash ultra-smooth, pass the cooked potato through a potato ricer, or push through a sieve.
- Put the potatoes in a pan of lightly salted water, place over a high heat and bring to the boil. Reduce the heat, cover and simmer for 15–20 minutes, or ,until tender. Drain well and mash until smooth (see secret, page 20).
- Pour the milk into a shallow sauteÅL pan, add the haddock fillets and bay leaf, then season. Place over a low heat and bring to a simmer. Cook gently for 6–10 minutes, until the fish is separating into flakes. Carefully strain off and reserve the liquor and bay leaf, cover and set aside in the refrigerator. Flake the fish into a bowl, removing and discarding the skin and any small bones.
- Meanwhile, pour 1 tbsp of the oil into a frying pan over a medium heat and gently fry together
the onion, lemon zest and paprika for 4–5 minutes, until the onion is soft but not coloured. Place this in the bowl with the fish. Stir in the mashed potato and mix. Taste and adjust the seasoning. Form the
mixture into 16 equal-sized balls, then slightly flatten them into fishcakes, each about 2cm (3/4in) thick.
- Mix together the breadcrumbs and parsley and season. Using the breadcrumbs, flour and eggs, coat the fishcakes in a breadcrumb crust (see secret, opposite, for how to do this). Once they are coated, cover the fishcakes with clingfilm and refrigerate for at least 30 minutes, longer if possible: ideally make them in the morning and refrigerate until supper.
- Remove the fishcakes from the refrigerator and return to room temperature. Meanwhile, preheat the oven to 180.C/350.F/gas mark 4.