Gordon Ramsay
Gordon cooked these tasty salmon and haddock cakes as a healthy fish supper for John Prescott
Serves 4
1. Add the thyme, lemon slices and salmon to a wide pan of simmering salted water and poach for a minute. Slide in the smoked haddock and poach for another 4–5 minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones
2. Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer.
3. Mix the potato, olive oil, lemon zest, parsley, chervil and lemon juice into the flaked fish. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for 2 hours to set the shape.
4. To cook, heat the oven to 180˚C/Gas 4. Heat a thin layer of oil in a wide ovenproof frying pan. Fry the fish cakes for 2–3 minutes until golden brown, then flip over and fry the other side for 1–2 minutes. Finish cooking in the oven/grill for 5–7 minutes.
5. Make the dressing by gently warming all the ingredients together in a pan for 3–4 minutes. Spread a generous spoonful of dressing on each warm serving plate and rest a fishcake in the centre. Serve immediately.
©Gordon Ramsay 200[8]. All rights reserved
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