For a healthy and tasty supper with friends, try Gordon Ramsay’s take on fish cakes.
400g La Ratte, Charlotte or other waxy potatoes, scrubbed
2 tbsp olive oil
Finely grated zest of 1 large lemon
2-3 tbsp lemon juice
A few thyme sprigs
½ lemon, sliced
300g salmon fillet
300g smoked haddock fillet ( i didn’t use it )
Handful of flat leaf parsley, chopped
Handful of chervil, chopped
3 tbsp plain flour
2 medium eggs, lightly beaten
2 tbsp olive oil
Freshly ground black pepper
For the anchovy dressing
2 tbsp drained, rinsed capers
2 shallots, peeled and finely chopped
Bunch of flat leaf parsley, leaves only, chopped
4 marinated anchovies, chopped
4 tbsp extra-virgin olive oil
1. Cut the potatoes into even-sized pieces and add to a pan of well-salted water. Bring to the boil and cook for 10–15 minutes until tender; drain well. While hot, mash the potatoes using a potato ricer back into the pan. Mix in the olive oil, lemon zest and juice, and seasoning. Let cool.
2. Meanwhile, add the thyme, lemon slices and salmon to a wide pan of slowly simmering salted water and poach for one minute. Slide in the smoked haddock and gently poach for another four to five minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice.
3. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin bones. Mix the fish and herbs into the mashed potatoes, using your hands. Check the seasoning. Divide into four and shape into neat patties.
Season the flour with salt and pepper and use to coat the fish cakes. Then dip into the egg and finally into the breadcrumbs, turning to coat evenly all over. Reshape them as necessary and place on a tray or plate. Chill for two hours to firm up.
4. Heat the oven to 180°C/350°F/gas mark 4. Heat a thin layer of olive oil in a wide ovenproof frying pan. Fry the fish cakes for two to three minutes until golden brown, then flip over and fry the other side for one to two minutes. Finish cooking in the oven for five to seven minutes.
5. Make the dressing by gently warming all the ingredients together in a pan for three to four minutes.
Spread a generous spoonful of dressing on each warm plate and rest a fish cake in the centre. Serve with peas or green beans.