Cook's Tip:

This recipe also works well with cod or salmon instead of smoked haddock.

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Smoked haddock and leek fishcakes with lemon butter sauce

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

For the fishcakes:

• 450g (1lb) un-dyed skinless smoked haddock
• 300ml (½pt) milk
• 900g (2lb) floury potatoes, peeled and chopped
• 25g (1oz) Country Life English Spreadable butter
• 1 leek, thinly sliced
• 15ml (1 tbsp) olive oil

Lemon butter sauce:

• 225ml (8floz) single cream
• 150g (5oz) Country Life English Spreadable butter
• Zest and juice 1 small unwaxed lemon

1. Place the haddock in a deep frying pan with the milk. Bring to the boil over a medium heat, and then set aside for 5 minutes. (Reserve 30ml (2tbsp) of the milk).

2. Meanwhile cook the potatoes in slightly salted boiling water until tender, drain well.

3. Melt half of the butter in a large frying pan and sauté the leek for 2-3 minutes until tender. Spoon onto the potatoes and mash together. Remove the fish from the pan, then break into large flakes, removing any bones. Gently stir into the potato mixture, season with freshly ground black pepper and add the reserved milk, to bind. Divide and shape into 8 fishcakes. Lightly dust each with flour.

4. Heat the remaining butter and oil in a large frying pan, when bubbling add the fishcakes and cook over a medium heat for 3-4 minutes each side and keep warm (you may need to do this in batches).

5. Wipe the pan clean, add the cream and lemon zest and reduce to about 90ml (6tbsp), then whisk in the butter a little at a time, until you have a smooth shiny sauce. Whisk in the lemon juice.

6. Serve the fishcakes on a bed of wilted spinach with the lemon butter sauce.

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