Fish Cakes
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
For the fishcakes:
450g (1lb) un-dyed skinless smoked haddock
300ml (½pt) milk
900g (2lb) floury potatoes, such as Golden Wonder or British Queen, peeled and chopped,
25g (1oz) Country Life Spreadable
1 leek, thinly sliced
15ml (1tbsp) olive oil
Lemon butter sauce:
225ml (8floz) single cream
150g (5oz) Country Life Spreadable
1 small un-waxed lemon – zest and juice
Method
1. Place the haddock in a deep frying pan with the milk. Bring to the boil over a medium heat, set aside for 5 minutes. (Reserve 30ml (2tbsp) of the milk).
2. Meanwhile cook the potatoes in slightly salted boiling water until tender, drain well.
3. Melt half of the butter in a large frying pan and sauté the leek for 2-3 minutes until tender. Spoon onto the potatoes and mash together. Remove the fish from the pan, then break into large flakes, removing any bones. Gently stir the fish flakes into the potato mixture and season with freshly ground black pepper. Add the reserved milk to bind the mixture. Divide and shape into 8 fishcakes. Lightly dust each with flour.
4. Heat the remaining butter and oil in a large frying pan, when bubbling add the fishcakes and cook over a medium heat for 3-4 minutes on each side and keep warm (you may need to do this in batches).
5. In a clean pan, add the cream and lemon zest and reduce to about a third, then whisk in the butter a little at a time, until you have a smooth shiny sauce. Whisk in the lemon juice.
6. Serve the fishcakes on a bed of wilted spinach with the lemon butter sauce.