Description
These luxury fishcakes are an elegant twist on a classic, combining smoked cod or haddock, hake, and crabmeat blended with creamy mashed potato, sharp cheddar, and delicate spring onions. They are coated in panko breadcrumbs and pan-fried to golden perfection, then served with a rich tartare velouté sauce and topped with a poached egg for a sumptuous finish. Perfect for a sophisticated brunch or dinner.
Ingredients
Scale
Fishcakes
- 1 large red-skin potato (about 250g)
- 250g smoked cod or haddock
- 250g hake
- 2 bay leaves
- 1 tbsp English mustard
- 500ml milk
- 1 egg yolk
- 2 eggs, beaten
- 25g butter
- 1 whole nutmeg, for grating
- ½ lemon, zested and juiced
- 100g mature cheddar, grated
- 100g mixed white and brown crabmeat
- 2 bunches of spring onions, finely chopped
- 100g plain flour
- 100g panko breadcrumbs
- 4 tbsp sunflower oil, for frying
For serving
- Poached eggs
- Lemon wedges
- Pea shoots
Tartare Velouté Sauce
- 25g butter
- 25g plain flour
- 50ml double cream
- Squeeze of lemon juice
- Large handful parsley leaves, chopped
- 2 tbsp capers, chopped
Instructions
- Bake the Potato: Preheat the oven to 200°C (180°C fan)/Gas 6. Prick the potato a few times and bake for about 1 hour or until soft. Once done, cut the potato in half, scoop out the flesh, and mash or pass it through a ricer. Set aside.
- Poach the Fish: Place the smoked cod or haddock and hake in a shallow saucepan with the bay leaves and English mustard. Season with salt and pepper, then pour over the milk. Heat on high until simmering, then turn off the heat, cover, and let the fish poach gently for 10 minutes.
- Prepare the Fishcake Mixture: In a bowl, combine the mashed potato with the egg yolk, butter, a grating of nutmeg, lemon zest and juice, grated cheddar, crabmeat, and spring onions. Stir well, then add 1 tablespoon of the poaching milk. Season to taste, mixing thoroughly.
- Flake the Fish and Combine: Remove the fish from the milk, reserving the milk in a jug. Flake the fish gently into chunky pieces and fold it carefully into the potato mixture, ensuring large fish chunks remain intact.
- Shape and Coat the Fishcakes: Form the mixture into six even fishcakes. Set out three bowls with plain flour, beaten eggs, and panko breadcrumbs. Dip each fishcake first into the flour, then the eggs, and finally coat with breadcrumbs evenly. These can be prepared up to two days ahead or frozen for one month.
- Make the Tartare Velouté Sauce: In a shallow saucepan, melt the butter until sizzling. Stir in the flour to create a sandy paste. Cook over low heat for 2 minutes, then gradually whisk in the reserved poaching milk until the sauce is silky. Stir in the double cream and let it simmer gently for 10 minutes. Finish by adding lemon juice, chopped parsley, and capers. Season to taste and keep warm.
- Cook the Fishcakes: Heat the sunflower oil in a large non-stick frying pan over medium heat. Fry the fishcakes for 4-5 minutes on each side, or until dark golden and crisp. If the pan cannot fit all at once, keep cooked fishcakes warm in a low oven.
- Serve: Plate each fishcake, spoon generous tartare velouté sauce around it, and top with a softly poached egg. Garnish with pea shoots and lemon wedges to squeeze over if desired.
Notes
- Use smoked cod or haddock for a richer smoky flavor; fresh fish can be substituted but adjust seasoning accordingly.
- The fishcakes can be shaped and coated ahead of time, then refrigerated for up to two days or frozen for up to one month.
- Poaching the fish in milk gently cooks it while imparting subtle creaminess, important for the delicate texture.
- The tartare velouté sauce is a buttery, creamy sauce flavored with capers and parsley for a fresh contrast to the fishcakes.
- Ensure the oil is hot enough before frying the fishcakes to get a crisp exterior without absorbing excess oil.
- Poached eggs add a luxurious touch, but the fishcakes are delicious on their own or with a dollop of tartare sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: luxury fishcakes, smoked cod fishcakes, tartare velouté sauce, pan-fried fishcakes, seafood fishcakes, seafood recipes, brunch fishcakes, poached egg topping
