Ingredients

Instructions

  1. Cook the potatoes until soft, then drain and mash.
  2. Meanwhile, put the cream in a large saucepan along with the onion and garlic and heat gently.
  3. Lay 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.
  4. The cream does not need to cover the haddock entirely.
  5. As long as the flesh is mostly submerged it will be fine.
  6. Once the haddock is cooked, take it out of the cream and leave to cool on a plate for a few minutes.
  7. When cool enough to handle, separate the flesh from the skin, remove any bones and place the flesh in a large bowl.
  8. Strain the cream, put the onions and garlic in with the fish and return the cream to the saucepan.
  9. Add the potatoes to the bowl with the fish and onions.
  10. Add the chile, lemon zest, salt and pepper to taste then mix all ingredients well and form with your hands into fishcakes.
  11. Dip each fishcake into the beaten egg and then into the breadcrumbs.
  12. Set aside until you have them all formed.
  13. At this point, you can either continue to cooking the fishcakes or freeze them for later use.
  14. If 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.
  15. Separately, mix the cornstarch into the cream, add the saffron and heat gently until the sauce is just slightly thickened.
  16. If you are using milk instead of cream you may need a bit more cornstarch to help it thicken.
  17. Serve the cooked fishcakes with generous spoonfuls of saffron sauce, some cooked greens or a salad on the side and a wedge of lemon.