900 g Boned and skinned fresh
-haddock
250 ml Full-cream milk
2 tb Cornflour
Freshly grated nutmeg
3 tb Chopped fresh parsley
Salt
250 ml Creme fraiche or soured
-cream mixed with
; double cream
Cut the fish up roughly and process in 3 batches with just enough of the
milk to smooth it out. Keep processing in several long bursts, scraping
down the sides of the bowl every now and then, until the puree is very
smooth. Scoop into a bowl to finish the mixing by hand – this apparently is
where the skill comes into it and cannot be replicated in a processor!
Sprinkle over the cornflour, nutmeg, parsley and salt and mix evenly.
Mix the remaining milk with the creme fraiche, and slowly beat it into the
fish mixture a little at a time until it is light and fluffy.
Chill the fish mixture for 30 minutes in the refrigerator. Shape generous
tablespoons of it into small flat, round cakes about 1cm thick. Fry in
butter or butter and oil until browned.
Yields
8 servings