Crispy Smoked Haddock and Prawn Fishcakes1kg Fluffy Potatoes, washed and peeled 750ml Milk 250g Smoked Haddock, skin removed and de-boned 250g Mixed Fish ( Cod, Whiting, Salmon ), skin removed and de-boned* 250g Prawns, roughly chopped 50g Shallots or Spring Onions, peeled and very very very finely chopped 50g Jersey Butter 1 small Onion, peeled 25ml Jersey Double Cream 20g finely chopped Chives 20g finely chopped Parsley 10g finely chopped Chervil 2 Cloves 1 Bay leaf Sea Salt and freshly ground White Pepper to taste Seasoned Flour, Egg and Milk, Course Cornmeal
*Your fishmonger may sell this using his offcutsStud the bay leaf to onion using the cloves, this is called a cloute. Pour the milk into a medium sized heavy-bottomed pan and add the cloute and the fish. Place on a low heat and bring to a simmer, and gently poach the fish for five minutes. Remove the fish from the pan and cool, the milk can be used to flavour a chowder or a velouté sauce. When cool break the fish into large chunks. At the same time as you are poaching the fish boil the potatoes in another pan for mashing. When soft steam dry to remove excess moisture then gently mash with the cream, butter, salt and pepper. Combine the mashed potatoes, fish, prawns, onions and herbs together trying to keep the fish in large flakes throughout the mix. Correct seasoning. Allow the mix to cool sufficiently so that you can safely handle it and then shape the mix into balls then squash slightly into fishcakes. Place the fishcakes on to a lightly floured baking tray and chill thoroughly, this will make the next stage much easier. Panné the fishcakes in the seasoned flour, egg mix and breadcrumbs, passing twice through the breadcrumbs. To cook gently shallow fry in a little oil for around five minutes on each side then finish in a preheated oven at 350 F / 180 C / Gas Mark 4 for around twenty minutes until golden brown and hot throughout.
What to Drink? Why not try your fishcakes with a crisp dry white wine like a chilled Soave or New Zealand Semillon. Allergens in this recipe are;
Please see the Allergens Page