Haddock Fish Cakes
I love homemade fish cakes at this time of year. They take some effort to make but they are totally worth it.
- 500g Haddock or Cod
- 400g King Edwards or Maris Pipers – Fluffy potatoes
- 1 medium sized leek, washed, trimmed and blanched in boiling salted water and drained really well
- 2 small gherkins or cornichons, cut into small cubes
- A few fronds of fresh dill, finely chopped
- 25g of butter
- Fresh breadcrumbs
- Plain flour
- 2 free range organic eggs
Place the fish in a pan of full fat milk with a pinch of salt and a few peppercorns, and bring to a simmer.
Take the pan off the heat then, when the milk is tepid, remove the fish and flake it, being careful to remove any skin or bones. Put the milk to one side as you will use it later.
Boil the potatoes in salted water and drain.
Mash the potatoes with the butter and four tablespoons of the milk reserved from cooking the fish. The potatoes should be light, creamy and fluffy.
Fold in the gherkins and dill and season to taste. Finally fold in the fish and leeks. Be very gentle, as you don’t want the fish to become mushy.
Divide the mixture into 8 balls and pat them to flatten slightly.
Coat the fish cakes by dipping first in the flour, then in the egg, and then the breadcrumbs. Then ‘double crumb’ them by re-dipping in the egg and then the breadcrumbs.
Fry the fish cakes in some olive oil until golden brown.
Transfer to an oven tray covered with kitchen towel and rest in a moderate oven (180C) for 15 minutes to ensure they are thoroughly heated through.
Beetroot Tartare Sauce
We serve this at Cannonball with our fish and chips. It’s delicious!
- 200g homemade mayonnaise (recipe below)
- 100g crème fraiche
- A small handful of capes in brine, chopped
- 2 fronds of fresh dill, chopped
- 1 pickled beetroot, dried on a kitchen towel to remove the vinegar, and finely shredded
Mix all the ingredients in a bowl. Fold the beetroot in at the end so the colour marbles.
To make the homemade mayonnaise
- 2 organic free range egg yolks from the fridge
- 3 tablespoons of lemon juice
- 1 teaspoon of Dijon or English mustard powder
- 1/4 teaspoon of fine salt
- 300 ml of light olive oil
In a food processor or blender, add the egg yolks, mustard, lemon juice and salt. Set the machine to slow.
Very slowly, drizzle the oil a tiny amount at a time into the blender. When the mixture starts to thicken you can add a little more oil until the texture is of thick yoghurt.
If the mixture is too thick don’t worry as we are going to thin this down with some fresh cream to make the tartare sauce.