FISHCAKES WITH LEMON SAUCE
Tender smoked salmon and haddock fishcakes wrapped in crispy pancetta, served on a bed of spinach with a creamy lemon butter sauce.
Provided by leoniecourt
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 25 mins until tender. Drain, mash and leave to cool.
- Place the haddock in a small saucepan, cover with the milk, bring to the boil and simmer to poach the fish for 8 mins. Drain and leave to cool.
- Place the salmon, haddock, mashed potatoes, capers, mayonnaise, mustard, parsley and the zest and juice of half the lemon in a large mixing bowl. Season well with salt and pepper. Add the yolk of one of the eggs and combine. Be careful not to over-mix the mixture.
- Whisk the remaining eggs lightly in a bowl. Place 30g of the flour in another bowl and spread the breadcrumbs on a plate. Divide the fishcake mixture roughly into four in the bowl, using a large spoon. Shape each fishcake in your hands, dip in the flour to coat, then in the egg and finally in the breadcrumbs. Wrap one piece of pancetta/ bacon around the middle of each fishcake. Set to one side.
- Heat the oil in a pan and add two of the fishcakes. Cook on a low heat for 5-7 mins on each side until they are crispy and golden. Repeat with the remaining two fishcakes. Set to one side.
- Melt 25g of the butter in a small saucepan. Add the remaining flour, remove from the heat and stir to combine. Add the cream, stir to combine and return to the heat. Bring to the boil slowly, stirring constantly. Add the juice and grated zest of the remaining half a lemon. Season with salt.
- Melt the remaining butter in the frying pan, add the spinach, season well with salt and pepper and put a lid on the pan. Steam the spinach in the pan for 2-3 mins until it has wilted.
- Serve the fishcakes on the wilted spinach, with the lemon sauce spooned around it. Serve with sauteed garlic potatoes for a more substantial meal.
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