Name: Pollock Fishcakes
Yield: Serves 4
Ingredients: mixed leaf salad; 2 egg yolks; flat leaf parsley; 2 tblsp capers; 10 cornichons; 2 shallots; 1 tblsp pink peppercorns; 2-4 fillets of pollock; rapeseed oil; 1 kg Maris Piper potatoes; 2 white onions; 150 ml white wine; 1 lemon; fresh white breadcrumbs; ½ bunch flat leaf parsley; bunch of dill; 1 tsp mild curry powder; 100 g plain flour; 4 eggs; 200 g fresh samphire; 200 ml white wine vinegar; 1 tblsp Dijon mustard; sea salt; vinegar; 2 tblsp white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Fishcakes are often classed as old hat, but if they’re made well, people love them. You can use any kind of fish, I like to use a lot so that you’re really just using the potato to bind the fish together. Pollock works really well as it’s not too expensive and it’s relatively easy to get hold of. You don’t have to make your own tartare sauce, but if you do it’s got an added bonus because you can make it nice and chunky.

As a youngster, I remember my auntie Brenda ha