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Haddock Fishcakes with a Creamy Sauce

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Haddock Fishcakes with a Creamy Sauce

Comfort food for cold winter nights, using smoked haddock for great flavour, and prepared mash for ease and convenience.

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Instructions

  1. 1

    Place the haddock in a deep frying pan with the milk. Bring to the boil over a medium heat, then set aside for 5 minutes.


  2. 2

    Meanwhile, prepare the mashed potato according to the pack instructions, then allow to cool slightly. Remove the fish from the pan using a slotted spoon, reserving the milk.


  3. 3

    Place the haddock in a mixing bowl with the potato. Mix together with a fork, leaving the fish in large flakes if possible. Season with black pepper and add a splash of the reserved cooking milk to bind - the mixture should be firm but not crumbly or dry. Divide and shape into 4 rounds with your hands. Lightly dust each fishcake evenly with flour.


  4. 4

    Heat the butter and oil in a frying pan over a medium heat. When bubbling, add the fishcakes. Cook for 3 minutes on each side, or until golden. Remove from the pan and keep warm.


  5. 5

    Wipe the pan clean using a piece of kitchen paper, then add the creme fraiche, wine and 1 tablespoon of the reserved milk. Return to the heat until just below the boil. Serve the fishcakes with the hot sauce, steamed baby spinach and some lemon wedges.


Ingredients

  • 225g Mashed Potato
  • 2 tbsp White Wine
  • 450g Smoked Haddock Fillets, smoked, skinless
  • 250ml Milk
  • 25g Plain Flour
  • 25g Butter
  • 1 tbsp Olive Oil
  • 200ml Creme Fraiche

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
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8 products

Recipe published with permission from Waitrose

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