Dominic Chapman's Smoked Haddock Fishcakes
By Great British Chefs
Published on 20 April 2022
Soft flakes of smoked haddock, salmon and cod are beautifully interwoven with mashed potato and herbs in this distinctively British fish cake dish. Dominic Chapman serves with a creamy leek sauce to provide a hearty meal.Time and servings
1 hrTotal time
6Servings
35 minsPrep time
25 minsCooking time
Ingredients
- 75 ml of white wine
- 1 pinch of tarragon
- 1 clove of garlic, finely chopped
- 100 g of cod fillet
- 100 g of salmon fillet
- 400 g of smoked haddock
- 1 onion, diced
- 1 tbsp of thyme
- 2 bay leaves
- 1 handful of fresh parsley, chopped
- 1 pinch of cayenne pepper
- 1 lemon, zested
- 1 pinch of breadcrumbs
- 500 g of maris piper potatoes
- 3 leeks, washed and sliced finely into rings
- 300 ml of cream
- 3 handfuls of chives, chopped, plus 2 tbsp for the fishcakes
Method
Step 1
For the mashed potato, boil the potatoes in a large pan of water until soft. Use a potato masher to mash the potatoes until all the lumps are removed (do not use cream or milk). Set aside.Step 2
Preheat the oven to 180°C/gas mark 4. Remove the skin and bones from the fish (if not already removed) and place in a baking tray with the onion, white wine, bay leaves, garlic and thyme. Cover the baking tray with tin foil and place in the oven for 15 minutes - it is important that you do not overcook the fish, as once added to the potato it will break up and lose its texture.Step 3
Remove the tray from the oven (but leave the oven on) and allow to cool for 5 minutes. Discard any excess thyme and the bay leaves. Carefully transfer the fish, onion and garlic into a bowl. Flake the fish into large chunks.Step 4
Add the rest of the chopped herbs into the bowl along with the lemon zest. Place the mashed potato into the bowl and mix together. Season with cayenne pepper - being careful not to overdo it.Step 5
Shape the mix into 6 balls and then dip each ball in breadcrumbs until well coated.Step 6
Fry each ball in hot oil for 3 minutes until golden all over and then finish in the hot oven for a further 3 minutes. Once cooked, keep warm while you prepare the sauce.Step 7
Blanch the leek rings for 2 minutes in salted boiling water and then strain.Step 8
Place into a pan with the cream and bring to a simmer. Cook until the leeks are evenly coated and the sauce is thick. Season with salt and pepper and sprinkle with the chopped chives.Step 9
Divide the sauce across 6 plates and lay a fish cake on top of each serving. Serve immediately.