Smoked haddock fishcakes and caper sauce recipe
Enjoy golden smoked haddock fishcakes served with a creamy parsley and caper sauce. This savoury dish combines tender fish, potatoes, and fresh herbs.
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 taste.co.za.
Cooking tools:
- Kitchen scale
- Saucepan
- Skillet
- Slotted spoon
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Microplane
- Dish
- Stove
- Refrigerator
- Serving platter
Ingredients
- 3 potatoes (about 400 g), peeled
- 600 g smoked haddock
- 2 cups milk
- 1 large handful fresh dill, finely chopped
- 6 caperberries, chopped
- Grated zest and juice of 1 medium-sized lemon
- ½ t cracked black pepper
- 5 spring onions, sliced into 1 cm pieces
- Flour, for dusting
- 1 free-range egg, beaten
- Breadcrumbs, for coating
- Olive oil, for shallow-frying
- 1 cup cream
- Juice of 1 lemon
- 1 T chopped parsley
- 1 T chopped capers
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