Ingredients
- 500 g white fish fillets (cod, haddock, pollock or hake)
- 600 g potatoes (Maris Piper or Rooster are great)
- 1 small onion or 2 scallions, very finely chopped
- 1 tbsp fresh parsley, chopped
- Zest of ½ lemon (optional but lovely)
- 1 tsp Dijon or wholegrain mustard (optional)
- Salt & black pepper
- 25 g butter or 1 tbsp olive oil
For coating
- Plain flour
- 1–2 eggs, beaten
- Breadcrumbs or panko
- Method
Buttered Leeks
- 1 leek, sliced very thinly
Simple Lemon Butter Sauce
- 40 g butter
- 1 small shallot or ½ small onion, very finely chopped (optional but nice)
- Juice of 1 lemon
- 200g cream
- Salt & white or black pepper
- Chopped chives, dill
Method
1. Cook the potatoes: peel, cut and boil in salted water until soft. Drain well and mash until smooth. Let cool slightly.
2. Cook the fish: Poach the fish gently in lightly salted water or milk for 6–8 minutes until just cooked.
3. Drain, remove any skin/bones and flake.
4. Mix in a large bowl: combine the mashed potato, flaked fish, onion/scallions, parsley, lemon zest, butter or olive oil
5. Season well with salt and pepper.
6. Shape and divide into cakes and chill for 20–30 minutes (helps them hold together).
7. Dip each cake in flour, then egg, then breadcrumbs.
8. Fry in a shallow pan over medium heat with a little oil/butter for 3–4 minutes per side until golden and hot through.
Buttered Leeks
- fry for about a minute with a knob of butter, salt and pepper, keep slightly crunchy.
Simple Lemon Butter Sauce
- Soften the shallot: Melt half the butter gently in a small saucepan. Add shallot/onion and cook on low heat until soft, not coloured.
- Add lemon: Pour in the lemon juice and let it simmer for 1–2 minutes to mellow the sharpness.
- Finish the sauce: Add cream and reduce slightly.
- Whisk in the remaining butter off the heat.
- Season lightly with salt and pepper. Add herbs if using.
Chef's tips
- Taste before serving — lemon strength varies, I always like to add more before I serve to make it very fresh.
- If it splits, whisk in a splash of warm water
- For extra richness, add a pinch of lemon zest at the end
