Luxury fishcakes with tartare velouté recipe | Good Food
Give the humble fishcake a makeover by using crabmeat and panko breadcrumbs for extra crunch. The tartare sauce is velvety smooth and full of flavour
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Cooking tools:
- Potato ricer
- Grater
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Pitcher
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Plate
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
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