Smoked haddock and leek fishcakes
recipe
Smoked haddock and leek fishcakes
No commentsIngredients
- For the fishcakes:
- 450g (1lb) un-dyed skinless smoked haddock
- 300ml (1/2pt) milk
- 900g (2lb) floury potatoes, peeled and chopped
- 25g (1oz) Country Life English Spreadable butter
- 1 leek, thinly sliced
- 15ml (1tbsp) olive oil
- Lemon butter sauce:
- 225ml (8floz) single cream
- 150g (5oz) Country Life English Spreadable butter
Serves:
4
Preparation:
10
Cook Time:
30
Total Time:
40min
Directions
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- Place the haddock in a deep frying pan with the milk. Bring to the boil over a medium heat, and then set aside for minutes. (Reserve ml (bsp) of the milk).
- Meanwhile cook the potatoes in slightly salted boiling water until tender, drain well.
- Melt half of the butter in a large frying pan and saute the leek for minutes until tender. Spoon on to the potatoes and mash together. Remove the fish from the pan, then break into large flakes, removing any bones. Gently stir into the potato mixture, season with freshly ground black pepper and add the reserved milk, to bind. Divide and shape into fishcakes. Lightly dust each with flour.
Source: Country Life English butter
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