Tom Kerridge’s Warm Haddock Fish Cakes with Watercress Salad
By M&S Food
Published on 05 August 2024
Shake up fish Friday with M&S and Tom Kerridge’s super simple and truly tasty smoked haddock fish cakes that are served with a peppery side salad. Want to prep ahead? You can prepare the fishcakes the night before and pop in the fridge ready to cook the next day.Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 750g red potatoes, peeled and cut into 1 in pieces
- 500g Scottish Smoked Haddock
- 1 tbsp wholegrain mustard
- 2 lemons, zest of 1 and 1 cut to wedges
- 3 tbsp chopped dill
- 50g plain flour
- 2 tbsp olive oil
- 50g butter
- 120g watercress
- 3-4 tbsp French Salad Dressing
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Tip the potatoes into a pan of cold salted water set over a high heat and bring to the boil. Reduce to a simmer and cook for 15 mins, or until just softened.Step 2
Meanwhile, line a baking tray with baking paper and top with the fish, cook for 5-8 mins. Remove the tray from the oven and leave to cool slightly.Step 3
Drain the potatoes and allow to steam dry in a colander for a few mins. Then pass them through a ricer into a large bowl, or mash up with a potato masher.Step 4
Add the mustard, lemon zest and chopped dill then season liberally and mix well. Lastly, flake the fish into large pieces and gently mix in. Form into 8 even sized patties and set in the fridge to chill for 2-3 hrs.Step 5
Lightly dust the patties in flour, making sure to coat both sides. Heat a large non-stick frying pan over a medium - high heat. Add in half the olive oil and butter, when the butter begins to foam add 4 fishcakes and cook for 2-3 mins on each side, or until deep golden brown and warmed through. Place these on a tray and into the oven to keep warm while you repeat with the remaining oil, butter and fishcakes.Step 6
Put the watercress into a large mixing bowl then drain, season and toss with French dressing. Mix well and serve alongside the fishcakes and lemon wedges.