ingredients
serves 4
3/4 pound potatoes, roughly chopped
5 tbsp skimmed milk
3/4 pound haddock or hoki fillets, skinned
1 tbsp lemon juice
1 tbsp creamed horseradish sauce
2 tbsp chopped fresh parsley
flour, for dusting
2 cups fresh whole wheat breadcrumbs
salt and black pepper
flat leaf parsley sprigs, to garnish
sugar snap peas or mange-tout and a sliced tomato and onion salad, to serve
for the lemon and chive sauce
thinly pared rind and juice of 1/2 small lemon
1/2 cup dry white wine
2 thin slices of fresh root ginger
2 tsp cornstarch
2 tbsp snipped fresh chives
method
1. Cook the potatoes in a large saucepan of boiling water for 15 - 20 minutes. Drain and mash with the milk and season to taste.
2. Puree the fish together with the lemon juice and horseradish sauce in a blender or food processor. Mix with the potatoes and parsley.
3. With floured hands, shape the mixture into eight fishcakes and coat with the breadcrumbs. Chill in the fridge for 30 minutes.
4. Preheat the grill to medium and cook the fishcakes for 5 minutes on each side, until browned.
5. To make the sauce, cut the lemon rind into julienne strips and put into a large saucepan together with the lemon juice, wine and ginger. Season to taste with salt and pepper.
6. Simmer, uncovered, for about 6 minutes. Blend the cornstarch with 1 tbsp of cold water, add to the pan and simmer until clear. Stir in the chives immediately before serving.
7. Serve the sauce hot with the fishcakes, garnished with parsley sprigs and accompanied with mange-tout and a tomato and onion salad.
