Smoked Haddock Fishcakes with Creamy Cheese Sauce Filling

These large smoked haddock fishcakes are filled with a luscious, creamy cheese sauce. The smoked haddock brings a depth of flavor, perfectly complemented by the rich and indulgent cheese filling. Whether served as a main dish for dinner or as a part of a hearty brunch, these fishcakes are guaranteed to satisfy.

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Ingredients

For the Fishcakes:

• 400g (14 oz) smoked haddock fillet
• 450g (1 lb) floury potatoes (like Maris Piper or Russets), peeled and cubed
• 1 small onion, finely chopped
• 1 tbsp fresh parsley, finely chopped
• Zest of 1 lemon
• Salt and black pepper, to taste
• 2 large eggs (1 for binding, 1 for coating)
• 50g (⅓ cup) breadcrumbs (panko preferred for crispiness)
• 2 tbsp olive oil (for frying)

For the Creamy Cheese Sauce Filling:

• 25g (2 tbsp) unsalted butter
• 1 tbsp all-purpose flour
• 100ml (⅓ cup) milk
• 75g (⅔ cup) grated cheddar cheese (or a combination of cheeses like Gruyère and cheddar)
• 2 tbsp heavy cream
• Salt and black pepper, to taste

For Coating the Fishcakes:

• 1 large egg, beaten
• 75g (½ cup) plain flour
• 75g (½ cup) breadcrumbs (panko or regular)

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Kitchen Equipment Needed

1. Mixing Bowls: For mixing the fishcake ingredients and coatings.
2. Large Pot: For boiling the potatoes.
3. Colander: For draining the boiled potatoes.
4. Fork or Potato Masher: For mashing the potatoes.
5. Small Saucepan: For making the creamy cheese sauce.
6. Whisk: For whisking the cheese sauce to a smooth consistency.
7. Chopping Board and Knife: For chopping parsley and onions.
8. Zester: For zesting the lemon.
9. Baking Tray: For chilling the fishcakes before frying.
10. Cling Film: To cover the fishcakes while chilling.
11. Frying Pan or Skillet: For frying the fishcakes.
12. Spatula: For flipping the fishcakes while frying.
13. Paper Towels: For draining the fishcakes after frying.
14. Cooling Rack (optional): To keep fishcakes crisp after frying.

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Nutritional Information (Per Serving – 1 Fishcake)

• Calories: ~450 kcal
• Fat: 24g
• Carbohydrates: 36g
• Protein: 22g
• Saturated Fat: 12g
• Fiber: 3g
• Cholesterol: 135mg
• Sodium: 720mg

(Note: Nutritional values are estimates and may vary based on ingredient brands and specific portion sizes.)

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Preparation and Cooking Times

• Preparation time: 35 minutes
• Cooking time: 30 minutes
• Chilling time: 30 minutes
• Total time: 1 hour 35 minutes

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Step-by-Step Preparation

Step 1: Prepare the Potatoes and Smoked Haddock

1. Boil the Potatoes:
   • Peel and cube the potatoes, then place them in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes until tender.
   • Drain the potatoes using a colander, then set aside to cool slightly.
2. Poach the Smoked Haddock:
   • Place the smoked haddock fillet in a saucepan and cover with water or milk. Simmer over low heat for 5-7 minutes until the fish is just cooked through and flakes easily.
   • Drain the fillet and pat dry with paper towels, then flake it into small pieces using a fork. Set aside.

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Step 2: Make the Creamy Cheese Sauce Filling

1. Make a Roux:
   • In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
2. Add the Milk and Cheese:
   • Gradually pour in the milk while whisking to prevent lumps. Continue whisking until the sauce starts to thicken.
   • Stir in the grated cheese and keep stirring until it’s fully melted and smooth. Add the heavy cream for extra richness and continue to whisk until the sauce is creamy.
3. Season the Sauce:
   • Season with salt and black pepper to taste, then set the sauce aside to cool slightly. The sauce should be thick and creamy to stay inside the fishcakes when cooked.

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Step 3: Assemble the Fishcakes

1. Mash the Potatoes:
   • Mash the cooled potatoes in a large mixing bowl until smooth. Add a pinch of salt and pepper to taste.
2. Combine the Fishcake Mixture:
   • Add the flaked smoked haddock, finely chopped onion, parsley, and lemon zest to the mashed potatoes. Stir the mixture well until evenly combined.
   • Crack one egg into the mixture and mix thoroughly to bind the ingredients together.
3. Form the Fishcakes:
   • Divide the mixture into 4 equal portions. Roll each portion into a ball, then flatten it slightly into a thick patty (about 2 inches thick).
   • Make an indentation in the center of each patty and spoon a small amount of the creamy cheese sauce into the indentation. Gently shape the fishcake so the cheese filling is enclosed within the fishcake.

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Step 4: Chill and Coat the Fishcakes

1. Chill the Fishcakes:
   • Place the filled fishcakes on a baking tray lined with parchment paper. Cover them with cling film and refrigerate for at least 30 minutes to firm up.
2. Coat the Fishcakes:
   • Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs.
   • Dredge each fishcake first in the flour, then dip it into the beaten egg, and finally coat it with breadcrumbs. Ensure the fishcakes are fully coated on all sides.

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Step 5: Fry the Fishcakes

1. Heat the Oil:
   • Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium heat.
2. Fry the Fishcakes:
   • Add the fishcakes to the hot pan and cook for about 4-5 minutes on each side, until they are golden brown and crispy. Avoid overcrowding the pan; you may need to fry them in batches depending on the size of your pan.
3. Drain the Fishcakes:
   • Once cooked, transfer the fishcakes to a plate lined with paper towels to absorb any excess oil.

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Serving Suggestions

These smoked haddock fishcakes are incredibly versatile and can be served with a variety of sides. Here are some serving ideas:

• Tartar Sauce: A classic condiment for fish, tartar sauce adds a tangy flavor that complements the smoky haddock.
• Lemon Wedges: A squeeze of fresh lemon juice brightens up the fishcakes and cuts through the richness.
• Salad: Serve the fishcakes with a light green salad dressed with lemon vinaigrette for a refreshing contrast.
• Vegetables: Steamed green beans, peas, or roasted vegetables make great accompaniments.
• Potato Wedges: For a more substantial meal, serve the fishcakes with crispy potato wedges or chips.

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Tips for Success

1. Dry the Fish and Potatoes: Ensure your fish and potatoes are well-drained and as dry as possible before incorporating them into the fishcakes. This helps prevent the mixture from becoming too wet and difficult to shape.
2. Firm Up the Fishcakes: Chilling the fishcakes in the fridge is a crucial step. It allows them to firm up, making them easier to handle when frying.
3. Adjust Seasoning: Taste the fishcake mixture before adding the egg to ensure the seasoning is balanced. Smoked haddock can be quite salty, so adjust the salt accordingly.
4. Choose the Right Cheese: Use a cheese that melts well, such as cheddar, Gruyère, or a combination of both. The cheese sauce should be thick enough to avoid leaking out during frying.
5. Leftovers: These fishcakes store well. You can refrigerate leftovers for up to 2 days or freeze them for up to 1 month. To reheat, warm them in the oven at 180°C (350°F) until heated through.

This recipe for smoked haddock fishcakes with a creamy cheese sauce filling is an elevated take on a classic fishcake. The smokiness of the haddock pairs beautifully with the rich, cheesy filling, while the crispy breadcrumb coating provides the perfect contrast in texture. These fishcakes are an indulgent and satisfying meal, ideal for a special dinner or a comforting weekend lunch.