Smoked haddock fish cake with curry mayonnaise and watercress Archive

Ingredients

• 225g/8oz floury potatoes, peeled and cut into chunks
• 1 tbsp chopped flatleaf parsley
• 4 spring onions, chopped
• 1 lemon, zest and juice
• 350g/12oz smoked haddock
• 4 soft-boiled quail's eggs
• vegetable oil, for deep frying
• 110g/3¾oz plain flour
• 2 free-range eggs, beaten
• 110g/3¾oz Japanese panko breadcrumbs
• salt and freshly ground black pepper
• 3 medium free-range egg yolks
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• 300ml/10fl oz vegetable oil
• 1 tsp curry powder
• ½ tsp turmeric
• 1 lemon, juice only
• 1 bunch fresh watercress
• 1 tbsp red wine vinegar
• 3 tbsp olive oil