Haddock Fishcakes with Deep-Fried Soft-Boiled Egg and Mustard Cream Sauce
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Saucepan
- Pot
- Skillet
- Stove
- Mixing bowl
- Whisk
- Slotted spoon
- Colander
- Potato masher
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Spatula
- Measuring cup
- Measuring spoon
- Dish
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
- 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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