Ingredients

1 large red-skin potato (about 250g)

250g smoked cod or haddock

250g hake

2 bay leaves

1 tbsp English mustard

500ml milk

1 egg yolk

2 eggs, beaten

25g butter (plus extra 25g for sauce)

1 whole nutmeg, for grating

½ lemon, zested and juiced

100g mature cheddar, grated

100g mixed white and brown crabmeat

2 bunches spring onions, finely chopped

100g plain flour (plus extra 25g for sauce)

100g panko breadcrumbs

4 tbsp sunflower oil, for frying

50ml double cream

Squeeze of lemon (for sauce)

Large handful parsley leaves, chopped

2 tbsp capers, chopped

Poached eggs, lemon wedges and pea shoots, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan, gas mark 6). Prick the potato a few times and bake for about 1 hour until soft. Cut in half, scoop out the flesh, then mash or pass through a ricer and set aside.

Step 2: Place the fish, bay leaves, mustard, salt, and pepper in a shallow pan. Pour over the milk and heat until simmering. Turn off the heat, cover, and leave for 10 minutes to poach the fish gently.

Step 3: In a bowl, combine the mashed potato with the egg yolk, 25g butter, grated nutmeg, lemon zest and juice, cheddar, crabmeat, and chopped spring onions. Stir in 1 tbsp of the poaching milk and season to taste.

Step 4: Remove the fish from the milk and flake it through the potato mixture carefully, keeping large chunks intact. Shape the mixture into six fishcakes.

Step 5: Prepare three bowls with plain flour, beaten eggs, and panko breadcrumbs. Coat each fishcake first in flour, then egg, then breadcrumbs. The fishcakes can be made up to two days ahead or frozen for one month.

Step 6: To make the tartare velouté sauce, heat 25g butter in a saucepan until sizzling. Stir in 25g flour to form a sandy paste and cook gently for 2 minutes.

Step 7: Gradually pour in the reserved poaching milk, whisking to create a silky sauce. Add the double cream and simmer gently for 10 minutes. Stir in a squeeze of lemon, chopped parsley, capers, and season to taste. Keep the sauce warm.

Step 8: Heat the sunflower oil in a large non-stick frying pan. Fry the fishcakes for 4-5 minutes on each side until dark golden and crisp. If needed, keep cooked fishcakes warm in a low oven while frying the rest.

Step 9: Serve each fishcake topped with a poached egg, surrounded by the tartare velouté sauce. Garnish with pea shoots and lemon wedges for squeezing over.

Tips & Variations

Use a ricer for the potato to ensure a silky smooth texture without lumps.

Substitute smoked cod with haddock or other firm white fish if preferred.

Add a pinch of cayenne or smoked paprika to the potato mixture for a subtle spicy kick.

For a gluten-free version, replace plain flour and panko breadcrumbs with gluten-free alternatives.

Prepare fishcakes up to two days in advance and refrigerate or freeze for longer storage.

Storage

Store uncooked fishcakes in an airtight container in the fridge for up to two days or freeze for up to one month. Cooked fishcakes are best eaten immediately but can be gently reheated in a low oven until warmed through. Keep the tartare velouté sauce refrigerated in an airtight container for up to two days and reheat gently on the stove, stirring to maintain smoothness.

FAQs

Can I use fresh fish instead of smoked fish?

Yes, fresh cod or haddock can be used, but the flavor will be milder. You might want to add a bit more seasoning or smoked paprika to enhance the taste.

How do I poach the eggs perfectly for serving?

Use fresh eggs, bring water with a little vinegar to a gentle simmer, create a whirlpool, and slip the egg in carefully. Poach for about 3 minutes until the white is set but the yolk remains runny.