A traditional classic gets a makeover - thrice - by Inn the Park's Oliver Smith for Taste of London. Wouldn't you like your fishcakes three ways?
1. Melt the butter in a saucepan and add the leeks. Soften them on low heat, but do not let them colour. Drain and reserve them.
2. Pour the milk into a large saucepan, and add the onion, bay leaf and thyme. Bring to the boil and simmer for 5 minutes to infuse, then reduce the heat to a gentle simmer.
3. Place the haddock in the milk and poach for five minutes (the milk should just be moving slightly, not boiling). Remove the fish from the milk (reserve the milk for use again).
4. Drain the fish well, and remove and discard the skin. Place the flesh in a large bowl and add the mashed potato, leeks and chopped parsley. Mix well, taste and adjust the seasoning.
5. Form the mixture into six cakes then coat first in the flour, then in the egg wash and finally coat with the breadcrumbs. Refrigerate until required.
1. Arrange the pollack fillet in a large shallow roasting tin and cover with the fish stock. Add the bay leaf and thyme and cover the fish with the lemon slices.
2. Cover the tin with aluminium foil and poach in a preheated 180°C oven for about 5 minutes or until the fish is just cooked.
3. Remove the fish from the stock, pat dry and place the flesh in a large bowl with the potato, shrimps, mace and chives. Combine well and adjust the seasoning.
4. Form the mixture into six cakes then coat first in the flour, then in the egg wash and finally coat with the breadcrumbs. Refrigerate until required.
1. Combine the white and brown crabmeat in a large bowl. Add the spring onion, red pepper and mashed potato. Combine well and adjust the seasoning.
2. Form the mixture into six cakes then coat first in the flour, then in the egg wash and finally coat with the breadcrumbs. Refrigerate until required.
3. When ready to serve, heat oil in a large frying pan and fry the fishcakes until golden brown and hot in the centre.
4. Arrange one fishcake of each type in a row on a serving dish. Spoon the dressing on to the side of each plate and garnish the fishcakes with dried mixed herbs.
For the dressing, combine all the ingredients in order of use.
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Recipe © courtesy of Oliver Smith at Inn the Park
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