Fish cakes



  1. Peel potatoes and place in salted water and bring to the boil. Once cooked, season & mash until lump free.

  2. Poach the fish in some milk in a small pan seasoned with salt & pepper until cooked and just about to flake.

  3. Combine the seasoned mash & flaked fish into a bowl and add a little fish poaching liquor if needed.

  4. Ball up the fishcake mixture and place in the freezer to harden slightly. Once firm roll into egg mixture and coat with breadcrumbs – do this twice.

  5. Deep fry until golden and cooked through.

  6. Dress the plate with some warm Macphie Hollandaise Sauce, thinly sliced radish & chopped coriander.

  7. Place the fishcake in centre and top with some watercress & pickled red onion.

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