Raymond Blanc’s Haddock and Leek Fishcakes

  • makes 4 fishcakes
  • Easy

Mmmm, delicious! Divine recipes from Michelin-star chef Raymond Blanc

Raymond Blanc's Haddock & Leek Fishcakes

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

Raymond Blanc's Haddock & Leek Fishcakes
Our mini tester…


For the fishcakes

  • smoked haddock 320g, undyed, skin on
  • bay leaves 2
  • whole milk 220g
  • leeks 100g, washed and sliced into 2mm
  • water 10g
  • Unsalted butter 5g
  • white fine ground pepper pinch
  • Salt pinch
  • desiree potatoes 225g, cooked in their skins, and grated
  • gruyere cheese 40g (11/2oz), grated

For the egg wash

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

To serve with

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


  • 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!