Fishcakes with herb salad
These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves.
Ingredients
For the marinade
For the fishcakes
- 50²µ/1¾´Ç³ú sea bass, skin removed and diced
- 50²µ/1¾´Ç³ú natural smoked haddock, skin removed and diced
- 50²µ/1¾´Ç³ú salmon, skin removed and diced
- 100²µ/3½´Ç³ú mashed potato
For the coating
- 150²µ/5½´Ç³ú plain flour
- 150²µ/5½´Ç³ú panko breadcrumbsÌý
For the herb dressing
- 1 free-range egg yolk
- ½ garlic clove
- 1 tbsp white wine vinegarÌý
- 1 tbsp Dijon mustard
- pinch sugar
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh flatleaf parsley
- 1 handful rocket leaves
- 50ml/2fl oz extra virgin olive oil
- 100ml/3½fl oz vegetable oil
To serve
Method
To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes.
To coat the fishcakes, put 50²µ/1¾´Ç³ú of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs.ÌýDeep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside.
To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined.
Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing.