Haddock fishcakes with radish and watercress salad and lemon crème fraiche dressing

We have light in the evenings! So this week a good solid spring dish seems appropriate. I know this won’t be eaten al fresco, but you could look at the window whilst you eat it. This is a classic combination of ingredients and I’ve gone slightly leftfield with the radishes in the watercress salad – you will find the heat in the radishes really works though.

Ingredients

  • 340g of haddock (£2.71)
  • 200g of radishes (68p)
  • 77g of watercress (£1)
  • 300ml of crème fraiche
  • 1 lemon (30p)

The cupboard staples...

Salt, black pepper, olive oil, flour, potatoes (350g) and milk (1 pint)

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Sainsbury’s where it came to £5.67 - that's £1.41 per head!

Instructions

  • Best thing to do is make the fishcakes first as they’ll need to be firmed up in the fridge for at least 30 minutes before you cook them. Cube the potatoes and get them in some salted boiling water and cook as you would usually, drain and set to one side to cool down slightly. Whilst the potatoes are cooking simmer the fish in the milk for around 7 minutes and turn the heat off and leave to stand for 3 minutes (add a bay leaf and some peppercorns to the milk if you have them).
  • Now grab a large bowl, add the potatoes and break up with a fork (so you have a rough mash) and season well - then drain the fish and flake into the potatoes. Fold the mixture (don’t break up the fish too much) and shape into 4 cakes – the easiest way to shape them is to flour your hands and roll into a ball and pat down into a cake shape. Once made place in the fridge for 30 minutes to firm up.
  • The dressing is really easy – just add the juice and zest of one lemon to the crème fraiche along with a good twist of black pepper.
  • For the salad (its fine to make up in advance); finely slice the radishes and mix well with the watercress salad. When you’re ready to serve the dish toss the salad in some olive oil, a pinch of sugar and some seasoning.
  • To cook the fishcakes, get a frying pan on a medium heat and add a good glug of olive oil. Wait for the oil to get hot and then dust some flour on the fishcakes and add to the pan. They will need around 5 minutes on each side. You’re looking for a golden brown colour on both sides.
  • Serve with the salad and a drizzle of the dressing over the fishcakes.
  • Happy eating!

17 comments:

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