Smoked haddock and almond fish cakes

Method

Put the potatoes in a pan of boiling water and simmer for 20-30 min until tender. Meanwhile, place the haddock skin-side down in a medium-sized saucepan. Pour over the wine, dot with butter and season. Bring to the boil, cover and cook over a low heat for 7 min. With a spatula, transfer the fish
to a plate and rest for 10 min.

Drain and mash the potatoes. Pour any juices from the fish back into the fish saucepan and reduce to a few tablespoons. Flake the haddock, discarding the skin, and mix it with the mash and reduced liquid. Stir in the capers and taste for seasoning. Beat one of the eggs and blend it into the mixture.

Using your hands, shape one heaped tablespoon of the mixture at a time into 12 fish cakes. Set on a plate or tray. Chill, covered, in the fridge for a couple of hours. You can make them up to this point the day before and leave to chill.

To cook, preheat oven to 220°C (200°C fan, gas mark 7). Coarsely chop the flaked almonds in a food processor, then mix with the breadcrumbs in a shallow bowl. Whisk the remaining two eggs in another shallow bowl. Dip each fish cake first in the beaten egg, then in the breadcrumb mixture to coat. Drizzle a little oil over the base of one or two roasting trays and arrange the fish cakes in them, spaced slightly apart. Drizzle over a little more oil and bake for 30 min, turning halfway through cooking.