Ingredients
19 total- 2 Maris Piper potatoes, peeled and diced
- 100ml whole milk
- 230g Smoked Haddock Fillets
- 2 egg yolks
- 2 tbsp dried parsley
- 2 lemons, 1 zested, 1½ juice
- ¼ tsp cayenne pepper
- 3 tbsp plain flour
- 2 eggs
- 100g panko breadcrumbs
- 150ml vegetable oil, plus extra for frying
- 200g Greek yoghurt
- 2 garlic cloves, crushed or grated
- 15g mint, leaves picked and finely chopped
- 1 tsp Dijon mustard
- 2 x 180g M&S Select Farms Asparagus Spears
- 2 anchovy fillets, finely chopped
- 2 tbsp olive oil
- 2 tbsp mayonnaise
Method
10 stepsStep 1
Bring a pan of salted water to the boil. Add the potatoes and simmer for 10-12 mins, until tender. Drain well, then spread out on a clean tea towel to steam dry.
Step 2
Meanwhile, gently heat the milk in a shallow pan until just simmering. Add the haddock and poach for 3-4 mins until just cooked through. Remove with a slotted spoon and leave to cool slightly on the tea towel with the potatoes.
Step 3
Mash the potatoes in a bowl until smooth. Flake in the haddock, discarding any skin, then add 1 of the egg yolks, the dried parsley, the lemon zest, the cayenne pepper and a pinch of salt. Mix until evenly combined, then shape into 4 even patties.
Step 4
Tip the flour onto a plate, beat the eggs in a shallow bowl and the panko breadcrumbs onto a second plate. Coat each fishcake in the flour, then dip into the egg and finally coat well in the breadcrumbs.
Step 5
Heat a splash of vegetable oil in a frying pan over a medium heat. Cook the fishcakes for 4-5 mins on each side, turning carefully, until golden and heated through. Remove and drain on kitchen towel.
Step 6
While the fishcakes cook, bring a pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well.
Step 7
In a small bowl, mix the Greek yoghurt with the juice of half a lemon, half the crushed or grated garlic, mint and a pinch of salt.
Step 8
Put the remaining egg yolk and the Dijon mustard in the bottom of a blender cup. Slowly drizzle over the 150ml vegetable oil. Put a hand blender to the bottom of the cup and start, slowly bringing the blender up as it emulsifies and thickens. Then blend in a squeeze of lemon juice and a pinch of salt.
Step 9
For the dressing, separately blitz together the anchovies, remaining lemon juice, remaining garlic and the olive oil.
Step 10
Put the asparagus on to plates and drizzle over the anchovy dressing. Put the fishcakes on top of the asparagus with a dollop of mint yoghurt on top and the mayonnaise on the side.