Truly masterful! Haddock and herb fishcakes
As MasterChef returns, a new book based on the TV series shows you how to take your cooking to the next level...
Haddock and herb fishcakes
Serves 6
INGREDIENTS
300g (10½oz) smoked haddock fillet, skinned and boned
140g (5oz) mashed potato
½tsp Dijon mustard
3 spring onions, finely chopped
Grated zest and juice of ½ a lemon
30g (1oz) chopped flat-leaf parsley
Salt and freshly ground black pepper
45g (1½oz) plain flour
1 egg, beaten
85g (3oz) dried breadcrumbs
Vegetable oil, for shallow-frying
Lemon, mayonnaise and watercress, to serve
METHOD
Preheat the oven to 190°C/fan 170°C/gas 5. Place the haddock in a baking dish with 2-3tbsp water, cover with foil, and bake for 15 minutes. Remove from the oven and leave to cool, then drain and flake. Place the mash, mustard, spring onions, zest, juice and parsley in a large bowl. Add the flakes of haddock and mix, keeping the flakes as large as possible. Season with salt and pepper then shape into 12 round cakes. Place the flour in one dish, the egg in another, and the breadcrumbs in a third. Roll each fishcake in the flour to coat, then dip into the egg and coat with breadcrumbs. Heat the oil in a large frying pan. Fry the cakes in two or three batches for 5-7 minutes, turning once, until crisp and golden (brown the edges too, using tongs). Drain on kitchen paper and serve with lemon wedges, mayonnaise, and watercress.
