Haddock Fishcakes and Mustard Cream Sauce

Fishcakes are a pub classic and this Haddock Fishcakes and Mustard Cream Sauce recipe is great for rustling up at home. Perfect for kids and adults alike, they'll be a permanent weekly menu fixture!
Fish | James Martin's Saturday Morning | Main Courses
4-6

Ingredients

  • 600g mashed potato
  • 600g  haddock
  • 1 ltr full fat milk
  • 1 bay leaf
  • 1 egg
  • 1 small bunch parsley, chopped
  • Squeeze of lemon and zest
  • Salt and pepper
  • 100g plain flour, seasoned
  • 2 beaten eggs
  • 100g panko breadcrumbs
Sauce
  • 25g butter
  • 250ml milk from above
  • 1 tbs plain flour
  • 1 tbs Dijon
  • 1 tbs grain mustard
  • Squeeze of lemon
Pickle
  • 50ml vinegar
  • 1 tbs olive oil
  • 1 small bunch chives chopped
  • 1 cucumber julienned
To serve
  • Watercress

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 the potato, haddock, egg, parsley and lemon gently and form into rounds. Dip in flour, egg and breadcrumbs and fry at 160c for 2 to 3 minutes.

For the sauce, heat the butter and when foaming, whisk in the flour then whisk in the milk , mustards, lemon and season.

Mix the pickle ingredients together. To serve, pop the pickle onto a plate, top with a fish cake and drizzle round the sauce. Pop the watercress on the side.

Ingredients

  • 600g mashed potato
  • 600g  haddock
  • 1 ltr full fat milk
  • 1 bay leaf
  • 1 egg
  • 1 small bunch parsley, chopped
  • Squeeze of lemon and zest
  • Salt and pepper
  • 100g plain flour, seasoned
  • 2 beaten eggs
  • 100g panko breadcrumbs
Sauce
  • 25g butter
  • 250ml milk from above
  • 1 tbs plain flour
  • 1 tbs Dijon
  • 1 tbs grain mustard
  • Squeeze of lemon
Pickle
  • 50ml vinegar
  • 1 tbs olive oil
  • 1 small bunch chives chopped
  • 1 cucumber julienned
To serve
  • Watercress

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 the potato, haddock, egg, parsley and lemon gently and form into rounds. Dip in flour, egg and breadcrumbs and fry at 160c for 2 to 3 minutes.

For the sauce, heat the butter and when foaming, whisk in the flour then whisk in the milk , mustards, lemon and season.

Mix the pickle ingredients together. To serve, pop the pickle onto a plate, top with a fish cake and drizzle round the sauce. Pop the watercress on the side.

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