Recipe of the Month - October

Smoked Haddock & Spring Onion Fishcakes
With Grilled Vegetable Salad

Provided by Dave Pay, Life’s Kitchen Director of Food

Serves 2

Ingredients

Fishcakes

300 grams (raw weight) Smoked Haddock but you could use any Whitefish or Shellfish. If you use cooked shellfish allow 200 grams.
2 Jacket Potatoes
2 Spring Onions
1 Teaspoon of Dijon or Grain Mustard (Optional)
½ Pint Milk
100 Grams Panko Breadcrumbs
2 x Eggs
2 x Heaped Tablespoons Flour (any will do)
Salt & Pepper
50ml Vegetable Oil

Salad

The day before, cut the tomatoes into 4 and remove seeds. Season with salt and pepper and put onto a wire rack. Cook on 80c or gas mark 1 for 1 ½ hours. Remove and leave on kitchen paper.
On the day, cook the jacket potatoes in the oven for 2 hours, 180c or gas mark 7. When almost cool scoop out flesh and mash with a fork.
While the potatoes are cooking put the smoked haddock in a pan and add the milk plus ½ pint water. Bring to the boil then switch off immediately and leave to stand for 5 minutes. Drain the fish, flake up and set aside. (Ask your fishmonger to skin and remove any bones from the fish)
Blanch the beans and asparagus in a pan of boiling water for 2 minutes and drain. Drizzle with olive oil and season with salt and pepper. Using a BBQ or griddle plan grill lightly for 1 minute.
Finely chop the spring onion and red onion. Set aside the red onion in a bowl and add the beans, asparagus, olive oil, lemon juice and season.
Mix together the potato, fish, spring onion, mustard and 1 egg yolk. Form into 2 large or 4 smaller fishcakes. Dip in the flour, egg and breadcrumbs and shallow fry in the vegetable oil for about 30 seconds on each side.
Cook in the oven for 30 minutes (or until piping hot in the middle) on 180c or gas mark 7.

Arrange on a plate using the tomatoes and grilled veg salad to garnish.
Enjoy with a glass of crisp dry white wine!