Spring doesn't feel like it's sprung yet, so chef Neil Forbes of Cafe St Honore gives us his recipe for a comfort food classic

  • 40
  • 4
  • Easy
We always sell out of these when they’re on the menu as they are just such a tasty way of eating. The little thing to get right here is the balance of lemon and herbs. Ask your fishmonger for fish pie mix, and even ask for the skin off. I’m not that keen on oily fish in my fishcake but salmon works well as the pink flesh stands out when you cut through the crunchy coating. So very tasty and a recipe you will come back to again and again. A true classic.

Ingredients

  • 250g fishcake mix
  • 3 large potatoes, peeled, boiled and mashed, no butter added
  • juice and zest of 1 lemon
  • 1 tbsp capers
  • 1 tbsp chopped parsley and chives
  • 2 spring onions, finely chopped
  • a splash of vinegar for the poached egg water
  • 2 tbsp plain flour
  • 6 organic eggs, 2 of them beaten for egg wash
  • 4 tbsp breadcrumbs
  • 2 big handfuls of washed spinach,
  • I like baby spinach
  • a knob of butter
  • good salt and pepper
  • oil for frying
  • a little olive oil for drizzling

Method

Fishcake, wilted spinach and poached egg

1 Heat the oven to 180C/Gas Mark 4.

Ensure the potato mash is dry and still warm.

2 Place the fish on a baking tray and season with salt and pepper.

Put in the oven until just cooked, moving it around if necessary.

3 Once ready, add the fish to a large mixing bowl with the lemon juice and mashed potato and gently combine.

Then add the zest of lemon, capers, parsley, chives, spring onions and seasoning. Combine, being careful not to over mix.

4 Divide the mixture into 4 and form into fishcakes. Place them on a sheet of greaseproof paper and put in the fridge until fully chilled.

5 Season the flour and lay out the egg wash and breadcrumbs in small bowls.

Coat each fishcake in flour, then egg wash, then breadcrumbs.

6 Heat a deep fryer to 160C and cook the fishcakes for 5 to 7 minutes until golden brown all over, turning carefully if necessary.

Then place them in the oven for a further 10 to 15 minutes until the centre of each fishcake is piping hot.

7 Bring a pot of water to just below the boil and add a splash of vinegar. Crack the eggs into the water and poach for 3 to 4 minutes.

8 Heat the knob of butter in a pan and wilt the spinach. Season with salt and pepper. This should only take 2 to 3 minutes.

9 To serve, arrange the spinach on warmed plates, placing the piping hot fishcake on top with the egg on top of that.

Drizzle with a little olive oil, and finish with a grind of salt and pepper.

Neil Forbes Cafe St Honore Fish Cake 5 WEB SIZE (Credit - Paul Johnston at Copper Mango)-CMPL8911

About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.