We fancied smoked haddock for lunch one day, so we took a stroll down to the fishmongers in the Newhaven marina and picked up a couple of really lovely, aromatic fillets. I found a bag of spinach in the fridge, one thing led to another... :)
- around 500g potatoes, unpeeled
- 1 smoked haddock fillet - around 250-300g
- 150ml milk
- 2-3 tbsp of butter
- 2 onions, finely chopped
- 150g of spinach
- 1/2 glass of plain flour
- 1/2 glass of breadcrumbs
- 1 egg, beaten
- sunflower oil, for frying
- Boil the potatoes in their skins, then once they're cooked peel their skins off - they should come off really easily, but will be hot, so be careful! Then mash the peeled potatoes with butter and set aside to let it cool.
- Break the haddock into smaller pieces with your hands and put it in a pot with milk. Bring the milk up to the boil, then immediately turn down the heat very low. Cover and poach for five minutes. Drain the fish and keep the poaching liquid.
- Fry the onion slightly in a bit of oil until soft and glossy. Put the spinach into a large pot with a little bit of water (just enough to cover the bottom of the pot), cover and cook for 1-2 minutes on a very low heat. It will reduce in size significantly. Drain the spinach and let it cool, then squeeze any excess water out of it with your hands and chop it up roughly.
- Mix the potato with the onion, spinach and two tbsp of the poaching liquid. Carefully add in the fish and mix everything together delicately. You want to keep the fish flakes large and not to overwork the mixture.
- Mix flour and breadcrumbs on a plate. Pour the beaten egg onto another plate. Form fishcakes from the mixture, then dip each in the egg, then coat in the flour/breadcrumbs.
- Fry each fishcake in oil for few minutes on each side until golden brown.
- 1 part mayonnaise
- 1 part grain mustard
- 1 part herbs and garlic soft cheese
- 1 tsp dill (fresh or died)
- Just mix everything together :) Tartar sauce will go just as well with it.