Smoked haddock & herb fish cakes with quick hollandaise

Smoked haddock & herb fish cakes with quick hollandaise

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Yes, bought mashed potatoes. They’re a great shortcut for binding the fish, and make this so quick, with no need to boil or peel potatoes. You could also buy the hollandaise to make it even easier, but this method is really simple, and making it yourself will mean it tastes so much nicer. If I told you to buy everything, it wouldn’t be cooking, would it?

Ingredients

Quantity Ingredient

For the fish cakes

Quantity Ingredient
300g undyed smoked haddock
1 small bunch fresh chives
200g ready-made mashed potatoes
25g plain flour
50ml vegetable oil
sea salt
freshly ground black pepper
green salad leaves, to serve (optional)

For the hollandaise

Quantity Ingredient
4 egg yolks
200ml melted clarified butter
4 teaspoons lemon juice
4 teaspoons white wine vinegar

Method

  1. Cut the smoked haddock into small dice. Finely chop the chives.
  2. In a bowl, gently fold together the smoked haddock, mashed potato and chives and season with salt and pepper. Shape into 4 rounds and dust with flour.
  3. Heat the oil over a medium-low heat in a large, deep frying pan and cook for 3–4 minutes on each side.
  4. While the fish cakes are cooking, place the egg yolks in a food processor and drizzle in the butter slowly so that the sauce thickens. Finish with the lemon juice and vinegar and season with salt and pepper. Serve immediately with the fish cakes, with some salad leaves alongside, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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