Naked Fishcakes

Ingredients

• For the Crushed Potatoes:
• 400g Baby New Potatoes
• Sea Salt
• For the Smoked Haddock:
• 300g Natural Smoked Haddock skinless & boneless
• Whole Milk
• Sea Salt
• For the Cheesy Leek Sauce:
• 100g Whipping Cream
• 100g Reserved Milk from Poaching the Haddock
• 50g Parmesan Cheese Grated
• 100g Mature Cheddar Cheese
• 100g Full Fat Soft Cheese
• 225g Diced Leeks
• 10g Butter
• Dijon Mustard
• Sea Salt
• Cracked Black Pepper

Method

1. Cut the potatoes so they are all even sizes and cook with the salt and water , drain and while still warm lightly crush with a hand held Potato Masher or fork.
2. Heat a large non stick pan with the whole milk & sea salt, add the fillets of Haddock and gently poach on a medium heat for 7 minutes, remove from the milk and reserve.
3. Add the butter to a pre heated sauce pan and sauté the leeks for 4 minutes until soft and without colour, add the cream and milk and reduce by half, add the rest of the ingredients and mix thoroughly, heat until all the cheese has melted and you have a thick sauce consistency.
4. Combine all the ingredients and form 8 fishcakes, shape them into round discs approx 1 inch thick 3 inches diameter, lightly dust in plain flour and sear in hot olive oil in a non stick pan until golden brown, gently turn the cakes and brown on the other side also.
5. For grown up tastes, why not serve with a gravlax sauce? You will need 100g Sweet Mustard, 25g Dijon Mustard, 25g Dill (chopped), 25g Clear Liquid Honey, 100g Rapeseed Oil, 75g Mayonnaise and 25g Cognac. Simply mix all the ingredients together adding the Oil & Cognac last.