Fish cakes with mustard sauce

Method

1. To make the fish cakes:

2. Gently warm the milk and bay leaf in a medium saucepan over medium-low heat.

3. Add the fish and poach for 6 – 8 minutes.

4. Using a slotted spoon remove the fish and set aside. Reserve the milk for the sauce.

5. Flake the fish.

6. In a large mixing bowl combine the mashed potato, lemon zest, Dijon mustard and chopped herbs. Mix well and season. Fold through the poached flakes of fish.

7. Divide the mixture in half three times to produce eight even rounds and shape into fish cakes.

8. To coat the fish cakes, beat the egg with the milk and place in a small bowl.

9. Place both the flour and breadcrumbs in a small bowl each. Working in batches toss the fish cakes through the flour first, next through the milk and egg mixture and finally through the breadcrumbs shaking off the excess at each stage.

10. Place on a tray in the refrigerator until ready to cook.

11. To make the mustard sauce:

12. Pass the reserved warm milk from poaching the fish through a sieve and place in a jug. Measure and discard the remaining milk.

13. In a small saucepan on medium heat add the butter and melt before adding the flour. Cook for two minutes.

14. Add the warmed milk 100ml at a time mixing with a wooden spoon to prevent lumps from forming. Once all the milk has been added cook for a further five minutes. To finish add the juice of one lemon and wholegrain mustard.

15. To Serve:

16. In a large frying pan shallow fry the now breadcrumbed fish cakes in rapeseed oil. Cook in batches until golden brown. Place on a baking tray and cook in a preheated oven at 180°C to warm through.