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Hake fish cakes with mustard middles

Ingredients

  1. Step 1 450g floury potatoes , cut into chunks (we used Rooster potatoes)
  2. Step 2 1 bay leaf
  3. Step 3 a few peppercorns
  4. Step 4 450g skinless hake fillet, cut into 4
  5. Step 5 bunch spring onions , finely shredded
  6. Step 6 1 whole nutmeg
  7. Step 7 3 tbsp plain flour , seasoned
  8. Step 8 1 egg
  9. Step 9 100g fresh breadcrumbs
  10. Step 10 2l vegetable oil , for deep-frying
  11. Step 11 salad leaves , to serve
  12. Step 12 lemon wedges, to serve
  13. Step 13 100g full-fat crème fraîche
  14. Step 14 50g strong cheddar , grated
  15. Step 15 1 egg yolk (reserve the white)
  16. Step 16 1 tbsp wholegrain mustard
Hake fish cakes with mustard middles
Calories: 629 Carbohydrate: 49 g Protein: 33 g Fat: 32 g
Cook time: 65 minutes Prep time: 30 minutes Total time: 95 minutes Servings: 4

TAGS

Dinner Lunch Main course Starter Supper British 4 serving 800 kcal or less comfort food Deep-fried Dinner party starter Fish Fishcake Home made fishcake Jane Hornby Over an hour Seafood White fish Winter

Directions

  1. Step 1 Mix all the mustard middle ingredients together. Drape cling film across a muffin tin, then spoon the mix into 4 of the wells. Freeze for 30 mins or until solid.
  2. Step 2 Put the potatoes, bay leaf and peppercorns in a pan of cold water, bring to the boil and cook for 20 mins or until tender. Remove and allow to steam-dry in a colander. Add the fish to the water and simmer for 5 mins until it is just cooked through at the thickest part.
  3. Step 3 Mash the potatoes and stir in the spring onions, a little freshly grated nutmeg and some seasoning. Drain the hake, then flake it into the mash. Gently mix everything together and leave to cool.
  4. Step 4 Divide the fish mixture into 4. Shape 1 fish cake at a time, moulding it into a ball. Make a well in the centre of the ball and push a frozen mustard middle into it, then shape the mash around it to make a smooth hockey-puck shape. Repeat with the remaining fish, then freeze for 15 mins.
  5. Step 5 Using 3 shallow bowls, add the flour to one; put the egg and reserved egg white in another, and the breadcrumbs in the third. Beat the eggs with some seasoning. Thoroughly coat the fishcakes first in the flour, then the egg , then the breadcrumbs. Freeze the fish cakes until firm. Can be frozen for up to 1 month - defrost in the fridge for 2 hrs before cooking.
  6. Step 6 When ready to cook, heat the oil to 180C in a large, deep saucepan (or use a fat fryer) and the oven to 190C/170C fan/gas 5. Fry the fish cakes for 7 mins, turning halfway, until crisp. Drain on kitchen paper, transfer to a baking sheet and bake for 5 mins (15 mins from frozen) so the middles are hot. Serve with dressed leaves and a lemon wedge.