Ingredients
- Fish cakes
- 400g la ratte, charlotte or other waxy potatoes
- 2 tbsp olive oil
- Zest of 1 large lemon, finely grated
- 2-3 tbsp lemon juice
- Sea salt and freshly ground black pepper
- Few thyme sprigs
- 1/2 lemon, sliced
- 300g salmon fillet
- 300g smoked haddock fillet
- Handful of flat-leaf parsley, chopped
- Handful of chervil, chopped
- 3 tbsp plain flour
- 2 medium eggs, lightly beaten
- 50g Japanese panko breadcrumbs
- 2 tbsp olive oil
- Anchovy dressing
- 2 tbsp capers
- 2 shallots, peeled and finely chopped
- Bunch of flat-leaf parsley, leaves chopped
- 4 marinated anchovies, chopped
- 4 tbsp extra virgin olive oil
Method
Peel the potatoes, cut into even-sized pieces and drop into a pan of well-salted water. Bring to the boil and cook for 10-15 minutes until tender. Drain. Mash the potatoes while still hot. Mix in olive oil, lemon zest, lemon juice and season. Cool.
Add the thyme, lemon slices and salmon to a wide pan of simmering salted water and poach for a minute. Slide in the smoked haddock and poach for another 4-5 minutes until both fish are almost cooked through. Transfer to a plate. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones.
Mix the fish and chopped herbs through the mashed potatoes, using your hands. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs. Place on a tray or plate. Chill for 2 hours to set the shape.
Heat the oven to 180C. Heat a thin layer of oil in a wide ovenproof frying pan. Fry the fish cakes for 2-3 minutes until golden, then flip over and fry the other side for 1-2 minutes. Finish cooking in the oven for 5-7 minutes.For the anchovy dressing Warm all the ingredients together in a pan for 3-4 minutes. Spread a spoonful of dressing on each warm serving plate and rest a fishcake in the centre. Serve immediately.
