Ingredient:
500 g (1 lb) potatoes, cut into chunks
Salt and black pepper
500 g (1 lb) cod, haddock or salmon fillets (or a mixture of white fish and salmon)
300 ml ( ½ pint) milk
1 bay leaf
9 black peppercorns
60 g (2 oz) butter
4 tbsp chopped parsley
Finely grated zest of 1 lemon
A dash of Tabasco (optional)
1 egg, beaten
175 g (6 oz) fresh breadcrumbs
Sunflower oil, for frying
Tartare sauce, to serve
Method:
Cook the potatoes in boiling salted water for 15-20 minutes until tender.
Meanwhile, put the fish into a pan with the milk, bay leaf, and peppercorns. Bring slowly to a boil, and simmer for 10, minutes or until the fish is just opaque.
Drain the fish, reserving the liquid. Cool the fish, then flake the flesh, discarding the skin and bones.
Drain the potatoes, put them in a bowl, and mash with the butter and 3 tbsp of the fish cooking liquid. Add the fish, parsley, lemon zest, Tabasco if using, and salt and pepper to taste, and mix well.
Shape the mixture into eight flat cakes, 7 cm (3 in) in diameter. Coat with beaten egg, then with breadcrumbs.
Heat a little oil in a frying pan and fry the fish cakes, a few at a time, for 5 minutes on each side or until golden. Serve hot, with the tartare sauce.
500 g (1 lb) potatoes, cut into chunks
Salt and black pepper
500 g (1 lb) cod, haddock or salmon fillets (or a mixture of white fish and salmon)
300 ml ( ½ pint) milk
1 bay leaf
9 black peppercorns
60 g (2 oz) butter
4 tbsp chopped parsley
Finely grated zest of 1 lemon
A dash of Tabasco (optional)
1 egg, beaten
175 g (6 oz) fresh breadcrumbs
Sunflower oil, for frying
Tartare sauce, to serve
Method:
Cook the potatoes in boiling salted water for 15-20 minutes until tender.
Meanwhile, put the fish into a pan with the milk, bay leaf, and peppercorns. Bring slowly to a boil, and simmer for 10, minutes or until the fish is just opaque.
Drain the fish, reserving the liquid. Cool the fish, then flake the flesh, discarding the skin and bones.
Drain the potatoes, put them in a bowl, and mash with the butter and 3 tbsp of the fish cooking liquid. Add the fish, parsley, lemon zest, Tabasco if using, and salt and pepper to taste, and mix well.
Shape the mixture into eight flat cakes, 7 cm (3 in) in diameter. Coat with beaten egg, then with breadcrumbs.
Heat a little oil in a frying pan and fry the fish cakes, a few at a time, for 5 minutes on each side or until golden. Serve hot, with the tartare sauce.
