Crispy Haddock Fishcake with Pea & Mint Salsa

Aug 6 2008 By Chris Clements

Prepared by Scott Baxter, chef and co-owner of Rissons Restaurant at Springvale, Strathaven. Should take around an hour to prepare and serves four.

To watch Scott prepare the meal, click here.

Ingredients

- 1.5 lb mashed potato

- 1 lb peat smoked haddock.

- 1 red chilli (diced) OR 2 glugs of red chilli sauce

- 4 spring onions (chopped)

- 3 tbs chopped parsley

- dried breadcrumbs.

- flour

- egg wash

RECIPE

Preparing the Fishcakes

Boil potatoes.

Once boiled, drain them and place them into a mixing bowl. Mash potatoes, before adding the chilli, spring onions and chopped parsley. Mix thoroughly.

Using your fingers, break up the peat smoked haddock, which should have been cooked in the oven for around five minutes, and make sure there are no bones. Once broken up, add to the mixing bowl and continue to stir.

Check the seasoning of your mixture. The peat smoked haddock should be salty enough, but if necessary add more salt or pepper.

With floured hands, shape the mixture into 8 rounds, making sure all are roughly the same size.

Flour the rounds, the dip in egg wash and roll in breadcrumbs.

Deep-fry or pan-fry for around five minutes, until both sides are brown.

Place in oven for a further five minutes, until the fishcakes are nicely coloured.

Preparing the Pea & Mint Salsa

Bring to boil an amount of peas in vegetable stock with shallots.

Puree with food processor, adding mint as you go. Take care not to over-do it, leaving some sizeable chunks for the salsa effect.

Serving

Place two spoonfuls of the salsa in the centre of the plate. Place fishcakes carefully on top of the salsa. Garnish with a spoonful of mayonnaise, adding chopped herbs to the mayo if desired.

Et voila!

For more information about Scott and Rissons Restaurant, or for information about booking a room, visit their website.