• Nigel Slater's fishcake recipes

    2 monthes ago - By The Guardian

    Dill and haddock and pea and prawn cakes accompanied by a herby and a chilli dip It was a double fishcake day. A first batch that was light, fresh and spicy. A second to send us into a deep, satiated slumber. For the latter, I peeled potatoes, cooked them in boiling water and mashed them. Haddock was simmered with milk, parsley and bay leaves, its silver skin was removed and the pearly white flesh broken into fat flakes. I made a sauce from the seasoned milk, flecked with parsley and grated nutmeg. I stirred together the fish and potato and rolled it into balls, dipped them into beaten egg...
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