Smoked Haddock Cheddar Fishcakes With Watercress Sauce Food

SMOKED HADDOCK FISHCAKES WITH SAFFRON CREAM SAUCE

Steps:

• Cook the potatoes until soft, then drain and mash.
• Meanwhile, put the cream in a large saucepan along with the onion and garlic and heat gently.
• Lay the haddock, flesh side down, in the cream and let it poach for 10-15 minutes, until the flesh flakes away easily from the skin.
• The cream does not need to cover the haddock entirely.
• As long as the flesh is mostly submerged it will be fine.
• Once the haddock is cooked, take it out of the cream and leave to cool on a plate for a few minutes.
• When cool enough to handle, separate the flesh from the skin, remove any bones and place the flesh in a large bowl.
• Strain the cream, put the onions and garlic in with the fish and return the cream to the saucepan.
• Add the potatoes to the bowl with the fish and onions.
• Add the chile, lemon zest, salt and pepper to taste then mix all ingredients well and form with your hands into fishcakes.
• Dip each fishcake into the beaten egg and then into the breadcrumbs.
• Set aside until you have them all formed.
• At this point, you can either continue to cooking the fishcakes or freeze them for later use.
• If you are going to cook them, heat up the oil and fry the breaded fishcakes for 2-3 minutes on both sides until nicely browned.
• Separately, mix the cornstarch into the cream, add the saffron and heat gently until the sauce is just slightly thickened.
• If you are using milk instead of cream you may need a bit more cornstarch to help it thicken.
• Serve the cooked fishcakes with generous spoonfuls of saffron sauce, some cooked greens or a salad on the side and a wedge of lemon.

SMOKED HADDOCK CHOWDER

Steps:

• Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
• [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
• Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
• With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .