Haddock Fishcakes with Deep-Fried Soft-Boiled Egg and Mustard Cream Sauce - James Martin Chef
These Haddock Fishcakes with Deep-Fried Boiled Egg and Mustard Cream sauce are yum! Eggs are boiled, coated in flour, egg and breadcrumbs and deep fried!
Ingredients
- Veg oil for frying
- 6 eggs
- 100g plain flour, seasoned
- 2 beaten eggs
- 100g panko breadcrumbs
- 600g mashed potato
- 600g haddock
- 1500ml full fat milk
- 6 spring onions sliced
- 1 small bunch chives chopped
- Squeeze of lemon
- Salt and pepper
- 25g butter
- 250ml milk from above
- 1 tbs plain flour
- 50ml double cream
- 50ml white wine
- 1 tbs grain mustard
- 1 tsp Dijon mustard
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