Haddock Fishcakes and Mustard Cream Sauce - James Martin Chef

Ingredients

• 600g mashed potato
• 600g haddock
• 1 ltr full fat milk
• 1 bay leaf
• 1 egg
• 1 small bunch parsley, chopped
• Squeeze of lemon and zest
• Salt and pepper
• 100g plain flour, seasoned
• 2 beaten eggs
• 100g panko breadcrumbs
• 25g butter
• 250ml milk from above
• 1 tbs plain flour
• 1 tbs Dijon
• 1 tbs grain mustard
• Squeeze of lemon
• 50ml vinegar
• 1 tbs olive oil
• 1 small bunch chives chopped
• 1 cucumber julienned
• Watercress