Giant Mornay Fishcake

Name: Giant Mornay Fishcake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 1 kg potatoes, peeled and cut into chunks; 250 g baby spinach leaves; 150 g mature Cheddar cheese, grated; 75 g mascarpone cheese; 500 g skinless, boneless fish fillets (try a mixture of natural smoked cod and pollock); 500 g skinless, boneless fish fillets (try a mixture of natural smoked cod and pollock); 500 g skinless, boneless fish fillets (try a mixture of natural smoked cod and pollock); 500 g skinless, boneless fish fillets (try a mixture of natural smoked cod and pollock); 300 ml milk; 25 g butter, plus extra for greasing; 1 tbsp Dijon or wholegrain mustard; 1 tbsp Dijon or wholegrain mustard; 2 tbsp chopped fresh flat-leaf parsley; 20 g fresh chives, snipped; 1 egg; 25 g panko breadcrumbs; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; buttered peas

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 25

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

An indulgent fishcake with a cheesy spinach surprise in the centre that doesn’t need any chilling time before baking. It’s also a great dish to prep in advance at the weekend when you’ve a bit more time. Use any combination of fish that your family enjoys.

Ingredients

1 kg potatoes, peeled and cut into chunks
250 g baby spinach leaves
150

Fish course
Pescatarian

Method

Put the potatoes into a large pan of boiling salted water and cook for 15-20 minutes, until tender.

Pour a kettle of boiling water over the spinach in a colander in the sink and allow to wilt down. Set aside until cooled, then squeeze dry and put in a bowl. Fold in the Cheddar and mascarpone cheese. Season with salt and pepper.

Meanwhile, put the fish in a pan with the milk so t