Wednesday, 9 October 2013

Recipe - Smoked Haddock Fishcakes

New kitchen means new appliances and coming to understand and appreciate their foibles. Like how in my old flat, we all got used to keeping food for no more than two days and never on the bottom shelf because the fridge didn't work properly. Thankfully, new flat has no issues nearly as irritating. The most irritating it gets is that the oven markings have rubbed off and the manual's in Spanish. Even that wasn't so bad, it's biggest failing was getting too hot. That led to a slightly burnt tarte tatin but a whole world away from the banana cake disasters of two years ago. With that comparative success in mind, I decided to try my hand at binding again. FISHCAKES.
Smoked haddock fishcakes with parsley sauce
2 large potatoes, cut into eighths
1 large leek, finely sliced
2 smoked haddock fillets
250ml milk
1 bay leaf
2 cloves
Place the milk on a medium heat with bay leaves and cloves.
Bring to a dinner and poach the haddock in the milk for around 7 minutes.
Once cooked, strain the milk into a jug and remove the skin from the fish.
Meanwhile, boil the potatoes in salted water and fry the leeks in butter over a medium heat.
Mash the potatoes roughly.
Add haddock and half the leeks and stir.
Shape into fishcakes and fry until crispy. (This bit didn't go so well for me but they were still brown in places and very tasty.)
In the pan with the remaining leeks, add enough flour to make a roux, adding more butter if required.
Slowly add the reserved milk and stir until smooth.
Add a handful of finely chopped parsley and a grinding of black pepper.

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