Prep time: 45-50 mins
- 450g skinned cod and natural smoked haddock
- 2 dried bay leaves
- 175ml milk
- 125mls of fish stock, just use water if you have no stock
- 1 sprig thyme
- 350g Maris piper potatoes
- 3/4 tspn lemon zest
- 1 tspn Dijon mustard
- 1/2 tbspn chopped parsley
- 1/2 tbspn chopped tarragon
- 1 tbspn chopped chives
- 2 scallions, chopped
- Pinch cayenne pepper
- 1 egg beaten
- Flour for dusting
- 90g panko Japanese breadcrumbs
- Vegetable oil, for frying
Kale Salsa Verde:
- 75g kale, picked and washed
- 20g parsley
- 20g mint
- 35g capers
- 2 anchovy fillets
- 1 garlic clove
- 1 shallot
- 1/2 tspn Dijon mustard
- 1/8 smoked paprika
- 1 lime juice and zest
- 150ml Rapeseed oil
- Place the potatoes into a preheated oven at 180oc for about an hour until they are cooked inside. Remove from the oven and scoop out the cooked inside of the potato. Push the flesh through a sieve into a bowl. This will give you a light fluffy mash.
- Place the milk and stock in a pan. Bring to the boil and add the thyme and bay leaves. Place the fish into the hot liquid. Lower the heat, place a lid on top and allow to simmer for 4-5 mins. Take off the heat and leave stand for 8 mins. Lift the fish out of the pan onto a plate and allow to cool.
- Add the remaining ingredients to the potatoes and season well with salt and pepper. Drain any remaining liquid from the cooked and cooled fish.
- Gently flake the fish into the potato mix. Fold the fish in lightly so you don't break the fish up too much. Mould your mix now into 2.5cm thick fish cakes. Now place in the fridge for at least 20 mins to set the cakes.
- Meanwhile, set up your crumbling station. Remove the cakes from the fridge firstly dredge in flour, then the beaten egg and finally the breadcrumbs. Make sure you coat the cakes completely.
- Heat the oil in a non stick frying pan. Once the oil is hot enough place the fish cakes in the pan. Fry on a medium heat for 5-6 mins on each side until golden and crisp.
- Serve with tartare sauce or the Kale Salsa Verde recipe which follows.
- Blanch the kale in boiling water for 1.5 to 2 mins and then refresh in iced water.
- Blanch the mint and parsley together for 2 mins and again refresh in iced water. Finely chop the capers, anchovies, garlic and shallot. Place them together in a bowl.
- Add the Dijon mustard and smoked paprika. Squeeze all the water from the Kale and herbs and finely chop them all. Add them to the rest of the ingredients, add the juice and the zest of the lime.
- Slowly add in the rapeseed oil and finish with salt and pepper. Place in a sealed container in the fridge until needed. This salsa goes really well with poultry, pork or white fish.