Haddock fish cake

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 16
Servings 4
Time 30 minutes

Ingredients

  • 350
    g
    haddock fillets
  • 300
    ml
    milk
  • 350
    g
    potatoes, peeled and chopped
  • 30
    ml
    butter
  • 1
    large egg, beaten
  • 15
    ml
    parsley, chopped
  • 15
    ml
    spring onions, sliced
  • 50
    ml
    butter
  • 25
    ml
    oil
  • 30
    ml
    Parmesan cheese
  • 1
    cucumber, julienned and blanched with snipped dill
  • PARSLEY AND LEMON MAYONNAISE
  • handful parsley, chopped
  • 5
    ml
    finely grated lemon rind
  • 15
    ml
    lemon juice
  • 125
    ml
    mayonnaise
 

Method

12 minutes
 
Place haddock into a frying pan. Add milk and cook gently for 10-15 minutes until fish is firm. Remove fish, cool and remove skin and bones. Flake haddock. Boil potatoes in salted water until soft. Drain and mash with butter until smooth. Season and stir in haddock and egg. Mixture should be soft, but not sloppy. Stir in parsley and spring onions. Chill until firm. PARSLEY AND LEMON MAYONNAISE: Add parsley, lemon rind and lemon juice to mayonnaise and stir. Heat butter and oil in non-stick frying pan. Add fish mixture and press down with fork. Fry over moderate heat for 5-8 minutes until golden. Place a large plate over pan and holding it down, flip the fishcake onto plate. Slide back into pan and cook again for 5-8 minutes until brown. Slide on to a serving plate, sprinkle with Parmesan and cut into wedges. Serve with lettuce, cucumber and prepared mayonnaise.
 

Read more on: fish/seafood  |  shallow-fry
 

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