HERBY FISHCAKES WITH LEMON SAUCE
12oz potato, roughly chopped
5 tbsp skimmed milk
12oz haddock, skinned & boned
1 tbsp lemon juice
1tbsp creamed horseradish sauce
2tbsp freshly chopped parsley
2cups breadcrumbs
salt & pepper
flour to dust
sugar snap peas or mange-tout and a sliced tomato & onion salad
Lemon & chive sauce
thin rind & juice of half a lemon
4oz dry white wine
2 thin slices of fresh root ginger
2tsp cornflour
2tbsp snipped fresh clives
Cook potatoes in large saucepan of boiling water for 15 - 20 mins
Drain & mash with the milk & season to taste
Puree the fish together with the lemon juice & horseradish sauce in a blender/food processor.
Mix with the potatoes & parsley
with floured hands, shape the mixture into 8 fishcakes and coat with breadcrumbs
Chill in the fridge for 30mins
preheat the grill to medium & cook fishcakes for 5mins on each side, until browned
sauce
Put thinly cut rind & juice in a large saucepan, with wine & ginger
Season to taste
Simmer, uncovered, for about 6mins
Blend the cornflour with 1tbsp of cold water, add to the pan and simmer til clear
Stir in the chives immediately before serving
Serve the sauce hot with the fishcakes, garnish with parsley and serve with the mange-tout, tomato & onion salad
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