Arbroath smokie fish cakes with chive sauce Archive

Name: Arbroath smokie fish cakes with chive sauce Archive
Ingredients: 4 Arbroath smokies, or other smoked fish; 400ml/14fl oz full-fat milk; 450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks; 2 tbsp chopped fresh flatleaf parsley; 1 tbsp chopped fresh chives; 1 free-range egg yolk; salt and freshly ground black pepper; 75g/3oz plain flour; 2 free-range eggs, beaten; 110g/4oz Japanese panko breadcrumbs; 2 tbsp olive oil; 50g/2oz butter; 1 shallot, finely chopped; 110ml/4fl oz white wine; 110ml/4fl oz hot chicken stock; 200ml/7fl oz double cream; 2 limes, juice and zest; 3 tbsp finely chopped fresh chives; 2 handfuls mizuna leaves or other micro salad leaves, to serve

beebrecipes.co.uk

Treat yourself to James Martin's easy fishcakes made with the king of smoked fish, Arbroath smokies.

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Ingredients

4 Arbroath smokies, or other smoked fish
400ml/14fl oz full-fat milk
450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled and cut into chunks
2 tbsp chopped fresh flatleaf parsley
1 tbsp chopped fresh chives
1 free-range egg yolk
salt and freshly ground black pepper
75g/3oz plain flour
2 free-range eggs, beaten
110g/4oz Japanese panko breadcrumbs
2 tbsp olive oil
50g/2oz butter
1 shallot, finely chopped
110ml/4fl oz white wine
110ml/4fl oz hot chicken stock
200ml/7fl oz double cream
2 limes, juice and zest
3 tbsp finely chopped fresh chives
2 handfuls mizuna leaves or other micro salad leaves, to serve