Croquette De Poisson

Ingredients

Fish Cake:

500g Haddock Fillet

2 Bay Leaves

150ml Milk

150ml Water (together)

400g Maris Piper Potatoes

1/2tbs Lemon Zest

1tbs Flat leaf Parsley

1 Egg, Whisked

Flour, for shaping

100g Breadcrumbs

Sauce:

150g Mayonnaise

1tbs Capers, chopped

1tbs Creamed Horseradish

1tbs Dijon Mustard

1 Shallot, finely chopped

1tbs Flat leaf Parsley, chopped

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Directions

Mix all the Sauce ingredients and set aside.
Peel and chop the potatoes into chunks and boil for around 10mins.
Then drain the potatoes and return to the saucepan on a low heat for 2mins to dry out. Then mash the potatoes and set aside to cool.
Bring to the boil the water and milk, then add the fish and bay leaves. Simmer for 10mins. Then lift the fish out and set aside to cool.
Now add Parsley, Lemon zest, 1tbs of the sauce and salt and pepper into the mashed potato. Then flake the fish into the mash.
Shape the mixture into 4-6 round portions, using flour to shape. Dip each cake into the whisked egg and add to the breadcrumbs, whilst still shaping.
Refrigerate overnight or for at least 2 hours.
Shallow fry for 4-5mins to get a golden colour.
Oven bake for 10mins to cook through and crisp up.
Serve with the sauce and a tomato, parmesan rocket salad and lemon garnish.
Croquette de Poisson, Served!