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Smoked haddock & leek fishcakes with curry-spiced butter sauce
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600g old potatoes, peeled and cut into small cubes
2 medium Waitrose British Blacktail Free Range Eggs
400g undyed smoked haddock
2 leeks, finely sliced
Juice of ½ lemon
1 tbsp capers, finely chopped
2 tbsp seasoned flour
2 tbsp rapeseed oil
FOR THE SAUCE
2 shallots, finely chopped
100ml white wine
1-2 tsp curry powder
75ml double cream
3 tbsp chopped fresh parsley
1. Cook the potatoes in boiling water for 10-15 minutes until tender. Drain thoroughly, return to the pan and mash. Boil the eggs for 8 minutes then run under cold water, peel and chop. While the potatoes are cooking place the haddock in a shallow pan, cover with cold water, bring to the boil and poach for 8-10 minutes until just cooked through and opaque. Remove and flake the flesh.
2. Cook the leeks in the butter in a medium frying pan for 4-5 minutes until soft then stir into the potato mixture with the lemon juice. Fold through the flaked fish, eggs and chopped capers. Season to taste. Shape the mixture into 8 patties. Place the flour in a shallow bowl and dip the fishcakes in it to coat lightly. Chill until needed.
3. To make the sauce: melt a small piece of the butter in a pan and add the shallots. Cook gently until soft but not golden, then add the white wine and boil until reduced by half. Add the curry powder and cook for 1 minute, then add the cream and bring to simmering point. Gradually whisk in the butter in small pieces to give a smooth sauce. Check seasoning and add the parsley. Keep warm while you cook the fishcakes.
4. Heat the oil in a shallow non-stick frying pan and fry the fishcakes for 6-8 minutes until golden brown, turning once. Drain on kitchen paper and serve with the sauce and a green vegetable of your choice.
Typical values per serving:
This recipe was first published in December 2015.