Homemade Haddock Fishcakes

Ingredients

• 1 White Onion (roughly chopped)
• 1 tablespoon All-Purpose Flour (heap tablespoon, for thickening the sauce)
• 600 ml Organic Whole Milk (for the sauce and poaching liquid)
• 300 g Smoked Haddock Fillets (skin side down, keep large chunks for texture)
• 1 kg Maris Piper Potatoes (peeled, boiled until tender, then mashed roughly)
• 1 Free‑Range Egg (large, beaten – binds the fish cake mixture)
• 2 tablespoons Fresh Chives (finely chopped; can substitute parsley or basil)
• 3 tablespoons Olive Oil (for pan‑frying; use a good quality extra‑virgin)
• to taste Salt
• to taste Black Pepper
• 1 Lemon (cut into wedges for serving)

Instructions

1. Sweat the Onion

   Heat a large saucepan over medium heat, add a drizzle of olive oil, then add the roughly chopped white onion. Cook, stirring occasionally, for about 10 minutes until softened and lightly translucent.

   Time: PT10M

   Temperature: Medium heat

2. Thicken the Base

   Sprinkle the heap tablespoon of all‑purpose flour over the softened onions and stir well to coat. Cook for 1‑2 minutes until the flour takes on a faint golden hue.

   Time: PT2M

   Temperature: Medium heat

3. Add Milk and Poach Haddock

   Gradually whisk in 600 ml of organic whole milk, ensuring a smooth mixture. Bring to a gentle simmer, then lay the smoked haddock fillet skin‑side down into the liquid. Poach for 5 minutes until the fish is just opaque.

   Time: PT7M

   Temperature: Simmer

4. Boil Potatoes

   While the fish poaches, place the peeled Maris Piper potatoes in a pot of salted water. Bring to a boil and cook for 12‑13 minutes until fork‑tender.

   Time: PT13M

   Temperature: Boiling

5. Mash Potatoes Roughly

   Using a potato masher, mash the drained potatoes just enough to break them up; avoid a completely smooth puree. Create a well in the centre of the mash.

   Time: PT3M

6. Prepare Binding Egg

   Crack the free‑range egg into the well of the mashed potatoes and whisk quickly until incorporated.

   Time: PT2M

7. Flake the Haddock

   Remove the poached haddock from the milk, let it cool briefly, then gently lift the skin and break the flesh into large chunks, preserving texture.

   Time: PT5M

8. Combine Fish, Mash and Herbs

   Transfer the flaked haddock into the potato‑egg mixture. Add the chopped chives, season with salt and pepper, and fold everything together gently, preserving the fish chunks.

   Time: PT5M

9. Form Fish Cakes

   With slightly damp hands, shape the mixture into eight equal balls, then flatten each into a patty about 1 cm thick.

   Time: PT5M

10. Blend the Sauce

    Return the milk‑onion‑flour mixture to the blender (or use an immersion blender). Blend until smooth and glossy, then set aside.

    Time: PT5M

11. Pan‑Fry the Cakes

    Heat a large non‑stick pan over medium‑high heat, add 3 tbsp olive oil, and once shimmering, place the fish cakes gently in the pan. Fry 4‑5 minutes per side, moving the pan occasionally so the oil coats the edges and the cakes turn golden.

    Time: PT10M

    Temperature: Medium‑high heat

12. Reheat Sauce and Serve

    While the cakes finish cooking, gently reheat the blended sauce in a small saucepan over low heat. Plate the fish cakes, drizzle with sauce, garnish with extra chives, a squeeze of lemon, and a drizzle of olive oil.

    Time: PT2M

    Temperature: Low heat

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g