Ingredients
- For the kipper fishcakes
-
- 4
kipper fillets - 400ml/14fl oz whole
milk - 450g/1lb floury potatoes (such as
King Edward or Maris Piper), peeled, cut into equal-sized pieces, boiled until tender - 2 tbsp chopped fresh
parsley - 1 free-range
egg yolk - salt and freshly ground
black pepper - 200g/7oz
plain flour - 3 free-range
eggs, beaten - 200g/7oz Japanese panko
breadcrumbs (available from specialist websites and some Asian supermarkets) - 2 tbsp
olive oil
- 4
- For the tartare sauce
-
- 2 free-range
egg yolks - 1 tsp
white wine vinegar - ½ tsp
Dijon mustard - 1 tsp
salt - 275ml/10fl oz
rapeseed oil - 2 cornichons, drained, finely chopped
- 2 tsp
capers, drained, finely chopped - 1 tbsp chopped fresh
parsley - 1 tsp chopped fresh
chives - 1
lemon, juice only - salt and freshly ground
black pepper
- 2 free-range
- For the watercress salad
-
- 2 bunches
watercress leaves, washed - 1 tbsp extra virgin
olive oil - Salt and freshly ground
black pepper lemon wedges, to serve
- 2 bunches
Preparation method
-
For the kipper fishcakes, place the kippers and milk into a saucepan and bring to the boil. Remove from the heat and set aside to cool. Once cool, drain and flake the fish, removing as many bones as possible, and set aside. (Discard the milk.)
-
Mash the cooked potatoes in a large bowl until smooth, then add the parsley, egg yolk and kippers. Season, to taste, with salt and freshly ground black pepper. Stir until well combined.
-
Shape the mixture into four equal-sized patties, then chill in the fridge for two hours.
-
Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the Japanese panko breadcrumbs onto a separate plate. Once the fishcakes have chilled, dredge each in the flour, then dip in the egg and finally roll in the breadcrumbs.
-
Heat the olive oil in a frying pan over a medium heat and fry the fishcakes for three minutes on each side, or until golden-brown on each side. Keep warm in the oven.
-
For the tartare sauce, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor. While the motor is running, gradually pour the oil into the food processor in a steady stream until the mixture thickens. Stir in the cornichons, capers, parsley, chives and lemon juice. Season, to taste, with salt and freshly ground black pepper.
-
For the watercress salad, place the watercress in a bowl, add the oil and season, to taste, with salt and freshly ground black pepper. Mix together until well combined.
-
To serve, spoon the tartare sauce into a four small bowls and place one onto each of four serving plates, along with a kipper fishcake. Divide the watercress salad among the plates and garnish with the lemon wedges.