Raymond Blanc's Haddock and Leek Fishcakes

Skin the haddock and cut out the bones. Bring the milk to the boil with the bay leaves and poach the haddock in milk for four minutes. Remove the fish from the milk and drain well. Chill until required. Steam the jacket potato for 60 mins until cooked. Remove the skin and grate using a coarse cutter.

Using a searing hot stainless steel pan, flash the finely cut leeks with the water, butter, salt and pepper for one minute. Drain well then chill until cold. Mix the potatoes, grated cheese, cooked leek and another pinch of salt and ground white pepper together. Add the cooked smoked haddock and fold together carefully. Use a 6cm ring mould to shape and portion the cakes.

Mix together the egg and milk. Flour the fishcakes all over. Using a flat tray, dip the fishcakes on both sides into the eggwash, then dip into breadcrumbs on the top and bottom. Lightly flatten the fishcakes.

Fry the fishcakes in a thick bottomed f/pan for one minute on either side until golden brown. Place in oven for 6 mins. Test with a thermometer to ensure the internal temperature is above 85*C

To make the wilted garden salads, place all the ingredients together for 20 seconds to wilt. Divide the wilted salads and juices between four large soup bowls, arranging them in the centre of the bowl. Sit the fishcake on top and serve.