Delicious recipe from the chefs at Brasserie Blanc, Raymond Blanc's informal dining restaurants, perfect for families.

Our mini tester...


For the fishcakes

  • 320g smoked haddock undyed, skin on
  • 2 bay leaves
  • 220g whole milk
  • 100g leeks washed and sliced into 2mm
  • 10g water
  • 5g Unsalted butter
  • white fine ground pepper
  • A pinch of salt
  • 225g desiree potatoes cooked in their skins, and grated
  • 40g gruyere cheese grated

For the egg wash

  • 20g whole milk
  • 1 free range size 3 (large) egg
  • 20g strong white pastry flour
  • 40g homemade breadcrumbs

To serve with

  • 10g Unsalted butter
  • 100g water
  • A pinch of Salt
  • 50g salad roquette
  • 80g spinach picked and washed
  • 80g salad baby gem
  • 120g frozen peas (Birds Eye)


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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

  • STEP 4

    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.

A delicious dessert to follow this dish is Raymond Blanc's Summer Berry Pavlova. Mmmm!