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

Ingredient Substitutions

• Instead of White Onion: Leek, Shallot
• Instead of All-Purpose Flour: Rice flour (gluten‑free), Cornstarch
• Instead of Organic Whole Milk: Full‑fat cow's milk, Unsweetened oat milk
• Instead of Smoked Haddock Fillets: Smoked cod, Fresh haddock (smoke yourself)
• Instead of Maris Piper Potatoes: Russet potatoes, Yukon Gold potatoes
• Instead of Free‑Range Egg: Large chicken egg, Egg replacer (for veg)
• Instead of Fresh Chives: Flat‑leaf parsley, Fresh basil
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Ground coriander
• Instead of Lemon: Lime

Equipment Needed

• Large Saucepan
• Non‑Stick Frying Pan
• Blender or Immersion Blender
• Potato Masher
• Mixing Bowl
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Whisk
• Spatula
• Ladle (optional)
• Plate for serving (optional)

Critical Steps — Do Not Skip

• Sweating the onion without browning
• Creating a smooth roux before adding milk
• Poaching the smoked haddock gently in the milk
• Keeping the mashed potatoes dry before mixing
• Handling the fish‑cake mixture lightly to retain fish chunks
• Frying the cakes at the right temperature to achieve a golden crust

Chef Tips from the Video

• Use a heap of flour (about 1 tbsp) – it gives the sauce body without making it heavy.
• Dry the boiled potatoes thoroughly; excess moisture prevents a good crust.
• Keep some larger chunks of smoked haddock for texture contrast.
• A splash of lemon juice just before serving brightens the rich sauce.

Troubleshooting

Storage

Refrigerator: Store leftover cakes and sauce in airtight containers for up to 2 days.

Freezer: Wrap cakes individually in cling film and freeze for up to 1 month; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Poach the haddock in milk a day ahead and keep the poaching liquid for the sauce.
• Form and refrigerate the fish‑cake mixture for up to 12 hours before cooking.
• Blend the sauce and store it refrigerated; reheat gently before serving.

Frequently Asked Questions