Luxury fishcakes with tartare velouté recipe | Good Food

Ingredients

• 1 large red-skin potato (about 250g)
• 250g smoked cod or haddock
• 250g hake
• 2 bay leaves
• 1 tbsp English mustard
• 500ml milk
• 1 egg yolk plus 2 eggs, beaten
• 25g butter
• 1 whole nutmeg for grating
• ½ lemon zested and juiced
• 100g mature cheddar grated
• 100g mixed white and brown crabmeat
• 2 bunches of spring onions finely chopped
• 100g plain flour
• 100g panko breadcrumbs
• 4 tbsp sunflower oil for frying
• poached eggs lemon wedges and pea shoots, to serve
• 25g plain flour
• 50ml double cream
• squeeze of lemon
• large handful parsley leaves chopped
• 2 tbsp capers chopped