Smoked Haddock Fishcakes

Ingredients

3 kg smoked haddock
3kg peeled potatoes
300g onion
30g (tbsp) curry paste
100g (bunch) coriander
2 lemons zested
3 whole eggs

Method

• Skin & pin the haddock, cook through in a microwave “stirring” to ensure even cooking. Check through the haddock for bones
• Cut the potatoes to an even size and boil for mash – do not mooli – use the old fashioned masher. Make sure the potatoes are drained thoughrally and then steam dry.
• Sweat the onion in a veg oil, add and cook out the curry paste
• Chop the coriander – stalks and all and add the zest of two lemons. Mix the potato, onion, eggs, coriander and zest and mix together and season. Add the haddock and fold to keep some flakes of haddock to give the cakes some texture.
• Scale to 100g > flour > egg wash > Breadcrumb

Chilli & Lime Mayonnaise

2tr mayo
5 chillies – de – seed & brunoise
3 limes zested
30g knob of ginger – peel and brunoise
50g ½ bunch coriander – chop

Mix all the ingredients