Haddock Fishcakes With Parsley Sauce Recipes

FISHCAKES WITH PARSLEY SAUCE

Steps:

• Put the potatoes in a pan of cold water and bring to the boil. Cook for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes and mash until smooth, then season well. Spread the mash out on a cold plate and leave to cool.
• Place the fish in a large saucepan, with the thicker fillets at the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some pepper.
• Cover the pan with a tight-fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave it to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour.
• Remove the fish from the milk and transfer the fillets to a plate. Set the milk aside to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely.
• Place the cooled mash in a large bowl and stir in the lemon zest and spring onions.
• Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much.
• Divide the mixture into 6 balls. Flatten each ball until it is about 3cm thick and place the flattened balls on a baking tray lined with baking paper. Put the tray in the freezer for about 20 minutes or in the fridge for 45 minutes to firm up the fishcakes.
• To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs in a shallow bowl and spread half the breadcrumbs over a large plate.
• Dip a fishcake into the flour, coating it well on all sides. Gently pat off any excess flour, then dip the fishcake into the egg, coating it on all sides.
• Allow any excess egg to drip off of the fishcake and then place it in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly on to all the sides.
• Place the fishcake on a tray lined with baking paper and repeat until you've coated all the fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final 3.
• You can then leave the fishcakes in the fridge until you're ready to cook, but use them within 24 hours.
• To cook the fishcakes, preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a large frying pan.
• Place 3 of the fishcakes in the pan and fry them over a medium-high heat for 3 minutes on each side. Put them on a baking tray while you fry the rest, adding a little more oil to the pan if necessary.
• Place the tray of fishcakes in the oven for 8-10 minutes to finish cooking. They should be hot throughout.
• While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small pan.
• Gradually add the flour, stirring with a wooden spoon until the mixture comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to get rid of any lumps.
• Bring the sauce to a simmer and cook for a few minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley.
• Season with salt and pepper to taste. Serve the fishcakes with the parsley sauce and some lemon wedges for squeezing.

HADDOCK AND PARSLEY FISH CAKES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
• Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
• Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
• Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
• Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
• Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
• Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.