Poach the skinned haddock in the milk for 3 to 4 minutes, drain and cool keep the milk for the sauce.
Mix the potato, haddock, onions, chives and lemon gently form into rounds heat a pan add the oil and butter, pan fry for 2 to 3 minutes.
Get a large sauce pan of water onto a roiling boil, and add 6 eggs cooking for 6 minutes – shock the eggs in cold water and remove the shell taking care to not break the egg.
When all are pealed, dip each in flour, egg wash and then breadcrumbs ensuring each egg is completely coated. Then deep fry at 180c for about 30 seconds until golden, set on kitchen paper to drain.
For the sauce heat the butter. When foaming whisk in the flour, then whisk in the milk, wine, cream, lemon and mustard and then season.
To serve, pop a fish cake onto a plate, top with an egg, drizzle round the sauce.
Poach the skinned haddock in the milk for 3 to 4 minutes, drain and cool keep the milk for the sauce.
Mix the potato, haddock, onions, chives and lemon gently form into rounds heat a pan add the oil and butter, pan fry for 2 to 3 minutes.
Get a large sauce pan of water onto a roiling boil, and add 6 eggs cooking for 6 minutes – shock the eggs in cold water and remove the shell taking care to not break the egg.
When all are pealed, dip each in flour, egg wash and then breadcrumbs ensuring each egg is completely coated. Then deep fry at 180c for about 30 seconds until golden, set on kitchen paper to drain.
For the sauce heat the butter. When foaming whisk in the flour, then whisk in the milk, wine, cream, lemon and mustard and then season.
To serve, pop a fish cake onto a plate, top with an egg, drizzle round the sauce.
