960g smoked haddock, skinned & boned
100g mature cheddar, grated
2 tsp English mustard
Dash white wine vinegar
1 bunch spring onion
2 tbsp yellow mustard seeds
100ml double cream
Blitz 320g haddock until it becomes a puree. Add 100ml cream & blitz until smooth. Set aside & refrigerate.
Place the mustard seeds into a small saucepan & cover with water. Add a dash of white wine vinegar for acidity & bring to the boil. Cool & set aside.
Trim, wash & finely slice the spring onion. Peel, deseed & dice the tomato & set aside.
Dice the remaining haddock into ½cm cubes & set aside.
In a large mixing bowl, place the blended & diced smoked haddock, sliced spring onions, diced tomatoes, grated cheddar, English mustard & the drained mustard seeds. Mix together well & adjust seasoning. Add more English mustard if required. Divide the mixture into 12 portions.
For the watercress coulis:
6 bunches watercress
Salt & pepper
Trim off the large stems. Cook in boiling salted water for approximately 1-2 minutes or until tender. Refresh in iced water. Drain & blitz until fine. To serve, whisk in some Dijon mustard & season to taste.
For the poached quails eggs:
12 quails eggs
50ml white wine vinegar
300ml cold water
Mix the water & vinegar together. Cut off the “fat” end of the egg with a sharp knife & pour the egg into water/vinegar liquid. You will see the white start to pull itself around the yolk. Leave for 10 minutes.
Put a small pan of water onto the stove & bring to the boil. Drain the eggs & poach for approximately 1 – 1½ minutes. Refresh in iced water & drain.
To make the final fishcake:
Lay out a piece of cling film, 30cm x 30cm & place a portion of the haddock mixture in the centre. Flatten this to the thickness of ½cm into a circle shape.
Place a quail’s egg in the centre. Pull the corners of the cling film up together, encasing the quail’s egg in mixture. Twist the ends of the cling film to form a tight ball. Refrigerate.
For the pane:
300g Japanese breadcrumbs
Place the flour into a tray. Beat the eggs with the beer & place into a bowl. Place the breadcrumbs in a separate tray. Unwrap the fishcake & roll in the flour, then in the egg/beer mix then in the breadcrumbs. Redip in the egg/beer mix & again into the breadcrumbs.
Deep-fry the fishcake at 180°C for 3-4 minutes or until golden brown.
I serve my haddock fishcakes with watercress coulis.