Smoked Haddock Fishcake with Soft Poached Egg & Green Beans
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Ingredients
- 8 large potatoes, such as desiree
- 2 dyed, smoked haddock fillets
- 400ml milk
- 3 tbsp freshly chopped chives
- 1 finely chopped green chilli
- Pinch of nutmeg
- 200g fine green beans, trimmed
- 6 eggs
- 2 slices of slightly stale bread
- 1 lemon
- Salt and freshly ground black pepper
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat the over to 180°C
Step 2
Break two eggs into a flat dish and whisk. Place the bread in a blender and blend until you have crumbs, place the breadcrumbs into another flat dish and set the two dishes aside.
Step 3
Boil and mash the potatoes, adding a splash of milk and a pinch of salt and pepper, set aside while you poach the fish.
Step 4
Pour the milk into a large pan; add the fish, nutmeg and half of the chives, season well. Allow the fish to poach gently in the milk for about 5-6 minutes. Remove the fish from the pan and flake onto the mashed potatoes with the chilli and zest from the lemon, mix well to combine. At this point add two tablespoons of the hot milk from the pan and the rest of the chives.
Step 5
Allow the mashed potato mix to cool enough to handle then shape into fishcakes, dip each fishcake into the egg mixture and then into the breadcrumbs. Once you have completed all of the fishcakes heat a little oil in a frying pan and brown them on each side. Transfer the fishcakes to the oven and cook for 20 minutes.
Step 6
Meanwhile, steam the green beans and poach the eggs.
Step 7
Serve each fishcake topped with a poached egg and sprinkled with chives. Add the green beans and a wedge of lemon for squeezing.
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