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Salmon and smoked haddock fishcakes with parsley sauce

David Massey from Great Food Live
David Massey's luxurious fishcakes are served with a deliciously creamy parsley sauce

Salmon and smoked haddock fishcakes with parsley sauce

Method

1. Place the salmon in a pan with the haddock, bay leaf and thyme. Cover with the milk and season with salt and pepper. Slowly bring to the boil, remove from the heat, and stand for 5-10 minutes. Strain and leave to cool, retaining the cooking liquid.

2. Heat the butter in a pan and gently cook the onions until soft, making sure not to colour them. Leave to cool.

3. Put the fish in a bowl with the onions, parsley and the potatoes crushing them your hands. Mix well and mould into round fishcakes. Place in the fridge and chill for about 1 hour.

4. Preheat the oven to 170C/gas 3.

5. Dust the fish cakes in flour, then dip into the beaten egg and finally coat with the breadcrumbs. Japanese breadcrumbs give a particularly light, crisp texture.

6. Heat the oil in a frying pan and cook the fishcakes in batches until golden brown. Then transfer to the oven and cook for a further 10-12 minutes.

7. To make the parsley sauce: melt the butter in a pan and stir in the flour. Cook over a low heat, stirring constantly until combined. Add the reserved hot cooking liquid, stirring until smooth. Bring to the boil, remove from the heat, season with salt and pepper and stir in the remaining parsley.

8. To serve: place the fish cakes on plates and serve with the parsley sauce.

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Serves: 2

Prep: 15 min, plus standing and chilling
Cook: 40 min

Ingredients
100g salmon fillet, skin removed
75g smoked haddock, skin removed
1 bay leaf
1 sprig Thyme
600ml Milk
2 tsp Butter
1 onion, finely chopped
2 floury Potatoes, peeled and boiled until tender
1 handful Parsley, chopped
4 tbsp Flour
1 egg, beaten
2 handfuls dried white breadcrumbs, Japanese crumbs if possible
4-6 tbsp vegetable oil, for shallow frying