1/2 Photos of Smoked Haddock Fishcakes With Saffron Cream Sauce
If you have never tasted homemade fishcakes you must -- the store bought ones aren't even close in taste and texture. This is one of my own recipes. I use smoked haddock because I feel it has the most flavour and a nice meaty texture for fishcakes, however you could use nearly any firm fish. I also add a few chile flakes for a bit of spice. The saffron sauce is the crowning glory, though if you don't have saffron just a cream sauce is lovely. If you have fresh parsley to hand you could add that too.
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- 500 g potatoes, peeled and quartered
- 500 g undyed smoked haddock
- 1 cup whipping cream or 1 cup whole milk
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 1/2 teaspoon chili flakes or 1/2 teaspoon chili powder
- 1 lemon, zest of
- 3 -4 saffron strands
- 1 teaspoon cornstarch
- 2 cups fresh breadcrumbs
- 2 eggs, beaten
- salt and pepper, to taste
- oil, for frying
- 1Cook the potatoes until soft, then drain and mash.
- 2Meanwhile, put the cream in a large saucepan along with the onion and garlic and heat gently.
- 3Lay the haddock, flesh side down, in the cream and let it poach for 10-15 minutes, until the flesh flakes away easily from the skin.
- 4The cream does not need to cover the haddock entirely.
- 5As long as the flesh is mostly submerged it will be fine.
- 6Once the haddock is cooked, take it out of the cream and leave to cool on a plate for a few minutes.
- 7When cool enough to handle, separate the flesh from the skin, remove any bones and place the flesh in a large bowl.
- 8Strain the cream, put the onions and garlic in with the fish and return the cream to the saucepan.
- 9Add the potatoes to the bowl with the fish and onions.
- 10Add the chile, lemon zest, salt and pepper to taste then mix all ingredients well and form with your hands into fishcakes.
- 11Dip each fishcake into the beaten egg and then into the breadcrumbs.
- 12Set aside until you have them all formed.
- 13At this point, you can either continue to cooking the fishcakes or freeze them for later use.
- 14If you are going to cook them, heat up the oil and fry the breaded fishcakes for 2-3 minutes on both sides until nicely browned.
- 15Separately, mix the cornstarch into the cream, add the saffron and heat gently until the sauce is just slightly thickened.
- 16If you are using milk instead of cream you may need a bit more cornstarch to help it thicken.
- 17Serve the cooked fishcakes with generous spoonfuls of saffron sauce, some cooked greens or a salad on the side and a wedge of lemon.
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Nutritional Facts for Smoked Haddock Fishcakes With Saffron Cream Sauce
Serving Size: 1 (417 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 950.4
- Calories from Fat 345
- Total Fat 38.3 g
- Saturated Fat 20.5 g
- Cholesterol 378.0 mg
- Sodium 1891.2 mg
- Total Carbohydrate 88.5 g
- Dietary Fiber 7.6 g
- Sugars 7.7 g
- Protein 61.3 g
The following items or measurements are not included:
lemons, zest of