James Martin's haddock fish cakes and mustard sauce
James is back with two family favourites today. The first is perfect for a Monday night dinner - tasty haddock fishcakes with an easy mustard cream sauce!
Haddock fish cakes and mustard sauce
Serves: 4-6
Ingredients
For the fishcakes
600g smoked haddock, skinned
1 litre full fat milk
1 bay leaf
600g mashed potato
6 spring onions, sliced
1 small bunch parsley, chopped
Squeeze of lemon
100g plain flour, seasoned
2 beaten eggs
100g panko breadcrumbs
Vegetable oil, for frying
For the sauce
25g butter
1 tbsp plain flour
250ml milk from above
50ml white wine
Squeeze of lemon juice
1 tbsp wholegrain mustard
1 tsp Dijon mustard
Salt and pepper
Few chives, chopped
To serve
25g butter
Bunch of kale
Method
1. Pour the milk into a large pan with the bay leaf and add the haddock. Bring to the boil and simmer for 3 to 4 minutes, then drain and cool - keep the milk for the sauce.
2. Mix together the potato, haddock, onions, chives and lemon, and gently form the mixture into rounds
3. Fill a large deep pan one third full with oil and heat to 160C
4. Dip the fish cakes in flour, egg, and then coat in breadcrumbs. Fry for 2 to 3 minutes, or until golden brown and heated through.
5. For the sauce: Heat the butter in a pan. When foaming, whisk in the flour, and then whisk in the milk, wine, lemon and mustards and bring to a simmer, stirring all the time. Season to taste and finish with chives.
6. Heat a pan with a splash of water and add the butter. Drop in the kale and cook for 2 minutes until all the liquid has disappeared.
7. To serve, pop the kale onto a plate, top with a fish cake and drizzle round the sauce