Haddock Fishcakes and Mustard Cream Sauce

Haddock Fishcakes and Mustard Cream Sauce! Golden, crispy fishcakes packed with creamy mashed potatoes and smoky haddock, topped with a rich mustard cream sauce. Served over buttery spinach and finished with a perfectly poached egg! Delicious!

4–6

Ingredients

Veg oil for frying

For the fishcakes

600g ready-made mashed potato
600g smoked haddock
1L full fat milk
1 bay leaf
1 small bunch chives, chopped
1 small bunch chervil, chopped
Squeeze of lemon juice
Salt and pepper
10g plain flour, seasoned

For the sauce

25g butter
250ml milk from above
50ml double cream
1 tbsp plain flour
1 tsp wholegrain mustard
1 tsp Dijon mustard
A few chives, chopped
Squeeze of lemon juice

To serve

200g spinach
25g butter
Poached eggs

Method

Print Recipe

Poach the haddock with the bay leaf in the milk for 3 to 4 minutes, drain and cool, keep the milk for the sauce.
Mix together the potato, haddock, chives, chervil and lemon juice. Gently form into rounds and dust in the seasoned flour.
Pan fry the fishcakes in butter for 2 to 3 minutes.
For the sauce, heat the butter in a pan. When foaming, whisk in the flour and then whisk in the milk, lemon juice and mustards. Season and finish with chives.
Heat a pan, add the butter the spinach and cook for 2 minutes, until all the liquid has disappeared.
To serve, pop the spinach onto a plate, top with a fish cake and drizzle round the sauce. Finish with a poached egg.

Ingredients

Veg oil for frying

For the fishcakes

600g ready-made mashed potato
600g smoked haddock
1L full fat milk
1 bay leaf
1 small bunch chives, chopped
1 small bunch chervil, chopped
Squeeze of lemon juice
Salt and pepper
10g plain flour, seasoned

For the sauce

25g butter
250ml milk from above
50ml double cream
1 tbsp plain flour
1 tsp wholegrain mustard
1 tsp Dijon mustard
A few chives, chopped
Squeeze of lemon juice

To serve

200g spinach
25g butter
Poached eggs

Method

Poach the haddock with the bay leaf in the milk for 3 to 4 minutes, drain and cool, keep the milk for the sauce.
Mix together the potato, haddock, chives, chervil and lemon juice. Gently form into rounds and dust in the seasoned flour.
Pan fry the fishcakes in butter for 2 to 3 minutes.
For the sauce, heat the butter in a pan. When foaming, whisk in the flour and then whisk in the milk, lemon juice and mustards. Season and finish with chives.
Heat a pan, add the butter the spinach and cook for 2 minutes, until all the liquid has disappeared.
To serve, pop the spinach onto a plate, top with a fish cake and drizzle round the sauce. Finish with a poached egg.