Haddock Fishcakes and Mustard Cream Sauce
Fishcakes packed with creamy mashed potatoes and smoky haddock, topped with a rich mustard cream sauce and a perfectly poached egg! Delicious!
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:
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Slotted spoon
- Plate
Ingredients
- Veg oil for frying
- 600g ready-made mashed potato
- 600g smoked haddock
- 1L full fat milk
- 1 bay leaf
- 1 small bunch chives, chopped
- 1 small bunch chervil, chopped
- Squeeze of lemon juice
- Salt
- pepper
- 10g plain flour, seasoned
- 25g butter
- 250ml milk from above
- 50ml double cream
- 1 tbsp plain flour
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- A few chives, chopped
- 200g spinach
- Poached eggs
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