350 g Potatoes; cut into chunks
4 Eggs
225 g Haddock fillet
175 g Undyed smoked haddock fillet
300 ml Milk
2 Bay leaves
A few peppercorns
100 g Unsalted butter
1 sm Onion; finely chopped
2 ts Anchovy essence
2 tb Chopped fresh flat-leaf
-parsley
1 tb Chopped fresh dill
25 g Seasoned plain flour
100 g Toasted natural breadcrumbs
Salt and freshly ground
-black pepper
Parsley or curry sauce; (see
-recipes) and
; green salad, to
; serve
1 Place the potatoes in a pan of boiling salted water, cover and cook for
15-20 mins until tender. Drain and mash well. Cook two eggs in a pan of
simmering water for 10-12 minutes until hard-boiled. Rinse under cold water
and crack away the shell, then finely chop.
2 Place the fish in a large saute pan, add the milk, bay leaves and
peppercorns. Cover and bring to a simmer, then poach for a few minutes
until the fish is just tender.
3 Transfer the fish to a plate and flake, discarding any skin and bones.
Strain the milk into a jug – you’ll need 300ml/ 1/2 pint for the sauce.
4 Heat 25g/1oz butter in a frying pan and sweat the onion for about 5
minutes until softened, then add 25g/1oz butter and just allow to melt.
5 Tip into a bowl and add the potatoes, fish, anchovy essence, hard-boiled
eggs, parsley and dill, then mix well. Season and chill for 1 hour to firm
up.
6 Shape the fish mixture into four patties and then toss in the flour. Beat
the remaining two eggs and add the patties turning to coat, then coat in
the breadcrumbs. Chill for at least 2 hours to firm up. Heat the remaining
butter in a frying pan and fry the patties for 5 minutes on each side until
heated through and golden. Serve with the sauce and salad.
Yields
4 servings