Bubble & Squeak Fishcakes with Chive Sauce

Ingredients

300g Haddock or Salmon Fillet

150g Brussels Sprouts or, Cabbage, shredded

100ml Crème fraîche

3 tbsp Olive oil

200 - 250ml milk

400g Desirée potatoes, peeled and cut into chunks 

25g butter

1.       Place the salmon in a shallow pan, cover with the milk (top up with water if necessary), bring to a gentle boil and then simmer for approx 5mins, or until the fish turns opaque. Drain and leave until it is cool enough to handle.

2.       Remove the skin, flake and remove stray bones.

3.       Meanwhile, place the potatoes in a large pan and cover with boiling water and simmer for 12 mins, or until tender. Drain well and return to the pan. Add the butter, and mash until smooth, then keep warm. Place the cabbage in another pan, cover with boiling water and simmer for 5 minutes until tender. Drain and add to the potatoes, along with the fish, half the chives and the lemon juice.  Season, mix thoroughly and cool.

4.       Divide the mixture into 8, and shape into cakes about 1“ thick. Cover and chill for at least 30 minutes. When ready to cook, place the flour on a plate and lightly dip the fishcakes in the flour until evenly dusted.  

5.       Heat the oil in a large frying pan, and cook the fishcakes for 3-4 minutes on each side or until crisp and golden.

6.       When removing from pan, drain on kitchen towel to absorb excess oil.

7.       Mix together the crème fraîche with the remaining chives and season.

8.       Serve the fishcakes with the chive sauce and drizzle with lemon and black pepper to taste