Ingredients
- whole milk 250ml
- spring onions 5, chopped including green bits
- smoked haddock 250g
- floury potatoes 300g, peeled and chopped into large chunks
- butter
- oil for cooking
- young spinach 200g, wilted
- single cream 100ml
- wholegrain mustard 2 tsp
Method
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Step 1
Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer, add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish, discarding any skin and bone.
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Step 2
Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter. Leave until cooled then mix through the fish and onions and season.
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Step 3
Form into 4 cakes. Chill for 20 minutes. Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes each side until golden and heated through. Heat the cream and whisk in the mustard and a splash of water. Season.
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Step 4
Sit the cakes on top of the spinach and spoon over the sauce.
Nutritional Information
- Kcals 473
- Fat 22.6g
- Carbs 31.7g
- Fibre 4.6g
- Protein 35.5g
- Salt 3.5g
