Thursday, 13 September 2007


600g potatoes, roughly chopped
400g undyed smoked haddock fillet
3tbsp olive oil
1tbsp capers, drained and chopped
Grated zest of 1 lemon
½ tsp Mixed Herbs
1 medium egg yolk
Plain flour, for dusting
Lemon wedges, to serve

For the lemon mayo:
150g good-quality mayonnaise
Lemon juice, to taste
Lemon zest, to decorate

Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, herbs and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the lemon juice, salt and pepper to taste. Sprinkle with lemon zest and cover and chill until needed.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the lemon mayo, lemon wedges and a mixed salad, if you like.

Serves 4

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