Makes 4 large or 8 small fish cakes
- 1kg (2lbs) smoked haddock, skinned and boned (4 medium fillets)
- 1 litre (1¾ pints) whole milk
- 4 Maris Piper potatoes, peeled, quartered and boiled
- 2 tbsp flat leaf parsley, coarsely chopped
- 2 eggs
- 600 ml (1 pint) milk
- 100g (3½oz) plain flour
- 300g (10½oz) breadcrumbs
- vegetable oil
- salt and pepper
- 70g (2½oz) butter
- 30g (1oz) plain flour
- 600ml (1 pint) milk from poaching
- 1 tsp flat leaf parsley, chopped
- 4 eggs
- Place the haddock in a frying pan and cover with milk. Bring slowly to the boil and then remove from the heat.
- Lift the fish from the milk using a slotted fish slice. Reserve the poaching milk in the pan.
- Break the fish into natural flakes and put in a mixing bowl.
- Push the boiled potatoes through a potato ricer or sieve, into the mixing bowl.
- Add the parsley, salt and pepper to taste and combine the ingredients gently.
- Using a deep pastry cutter, form the mix into 4 large or 8 small cakes.
- Chill cakes in the fridge.
- In a small bowl, mix the butter and flour together using a wooden spoon.
- Put the poaching milk back on the heat and bring to a gentle simmer. Crumble the butter and flour mix into the milk and stir into a thick sauce.
- Stir in the chopped parsley, seasoning to taste.
To cook the fish cakes
- Break the eggs into a bowl with the milk and beat lightly.
- Sprinkle the flour and the breadcrumbs on to separate plates.
- Coat each cake first with egg, then with flour and lastly with the breadcrumbs.
- Heat a little oil in a frying pan and gently shallow fry the fish cakes for 10 minutes on either side, until golden brown and cooked through.
- Heat some vegetable oil in a frying pan and fry the eggs.
- Spoon a pool of sauce onto the plate, place one large or two small fishcakes on top and then place a fried egg on top of each fishcake.