Cullen skink fishcakes
Smoked haddock, creamy chive & onion sauce, lemon
Cullen skink fishcakes
Smoked haddock, creamy chive & onion sauce, lemon
Serves 4
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 443 22%
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Fat 11.7g 17%
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Saturates 3.1g 16%
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Sugars 11.5g 13%
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Salt 1.2g 20%
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Protein 26.6g 53%
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Carbs 61.9g 24%
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Fibre 4.4g -
Of an adult's reference intake
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Ingredients
- 1 kg potatoes
- 1 onion
- olive oil
- 1 heaped tablespoon plain flour
- 600 ml semi-skimmed milk
- 280 g boneless smoked haddock, from sustainable sources
- 2 bunches of chives (40g)
- 1 large free-range egg
- extra virgin olive oil
- 1 lemon
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Method
- Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Meanwhile, peel and finely chop the onion, place in a medium pan on a medium-low heat with 1 tablespoon of olive oil and cook for 10 minutes, or until softened, stirring regularly. Stir in the flour, gradually stir in the milk, and keep stirring until thickened.
- Gently poach the smoked haddock in the sauce for 5 minutes, making sure it’s covered, then scoop out the fish and put aside, removing any skin.
- Finely chop the chives, then put one quarter into a blender, pour in the sauce and blitz until silky smooth (in batches, if needed). Return to the pan and simmer on a low heat to the consistency of your liking.
- Drain the potatoes and mash well, then beat and mix in the egg, with most of the remaining chives and a small pinch of sea salt and black pepper.
- Flake in the poached haddock, mix well, then divide into eight and shape into patties. Fry the fishcakes in 1 tablespoon of oil in a 30cm non-stick frying pan on a medium heat for 5 minutes on each side, or until nicely golden and cooked through.
- Season the sauce to perfection and divide between your plates, then sit the fishcakes on top. Sprinkle with the remaining chives, drizzle with ½ a tablespoon of extra virgin olive oil and serve with lemon wedges, for squeezing over.
Tips
– You can absolutely mix up the fish here – try regular haddock, cod, even a bit of crab.
– If you don’t have a blender, you can leave the sauce a bit rough and ready, just spend a bit more time chopping your onion and chives nice and finely.
– You can roast or grill these instead of frying, if you prefer, and they freeze well, too.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited