Oven-baked smoked haddock fishcakes

These rustic fishcakes are delectably crisp underneath – they’re good for entertaining. You could also serve one as a starter.

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

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Total Carbohydrate--

Sugars

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Serves: 6

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Ingredients

U.S. U.K. Conversion chart
  • FOR THE FISHCAKES
  • 600 gram(s) maincrop potatoes, peeled and halved or quartered if large
  • 500 gram(s) undyed smoked haddock fillets
  • 350 gram(s) whole milk
  • 1  bay leaf
  • sea salt, black pepper
  • 1 medium egg
  • 12  rashers unsmoked streaky bacon
  • groundnut or vegetable oil for roasting
  • FOR THE SAUCE
  • 30 gram(s) unsalted butter
  • 25 gram(s) plain flour
  • 150 ml double cream
  • Half teaspoon(s) mild curry powder
  • 1 teaspoon(s) tomato purée
  • a generous squeeze of lemon juice
  • a few drops of Tabasco

Method

  1. Bring a large pan of salted water to the boil, add the potatoes and simmer for 20-30 minutes until they are tender. At the same time, arrange the haddock fillets in a pan in a single layer, pour over the milk, tuck in the bay leaf and season with black pepper. Bring the milk to the boil, then almost cover the pan with a lid, leaving a gap for the steam to escape, and cook over a low heat for 5 minutes. Transfer the haddock fillets to a plate and leave for 10 minutes.
  2. Drain the potatoes into a sieve, leave for a few minutes for the surface water to evaporate, then coarsely mash them.
  3. Add any juices given out after resting the fish to the haddock milk. Flake the haddock, discarding skin and bones, add to the potato and blend. Taste the mixture for seasoning, then add the egg before blending once more.
  4. Take heaped tablespoons of the mixture and form into 12 fishcakes. Set these aside on a couple of plates or on a tray. Loosely wrap a bacon rasher around each fishcake, with the loose ends underneath, bearing in mind the bacon will shrink as it cooks. You can prepare the fishcakes to this point a day or two in advance.
  5. To make the sauce, melt the butter in a small non-stick saucepan, stir in the flour and cook the roux for about a minute until it is seething and floury. Working off the heat, gradually blend in the haddock milk and then stir in the cream, the curry powder and tomato purée. Bring the sauce to the boil, stirring constantly, then cook over a low heat for 10 minutes. Season with salt and a generous squeeze of lemon and a dash of Tabasco.
  6. Heat the oven to 220°C (200°C fan oven) gas mark 7. Arrange the fishcakes on a roasting tray, drizzle over some oil and bake for 30 minutes until they are golden and crisp, basting them halfway through. Reheat the sauce if necessary and serve spooned over the fishcakes. Recipe by Annie Bell
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