Serve as a starter or as a main with steamed vegetables

Serves 4 (starter) or 2 (main)

Ingredients

• 200g Desieree potatoes
• 300g haddock
• 200ml full fat milk
• 400ml water
• 1 small onion
• 1 bay leaf
• 4-5 peppercorns
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 50g Highmoor cheese grated
• 30g spring onion
• 1 egg
• ¼ tbsp Dijon mustard
• 5 tbsp vegetable oil
• 100ml double cream
• Juice of 1 lemon
• ½ tbsp capers
• 60g brown shrimp or small prawns
• 1 tbsp chopped parsley
• Salt and pepper to taste
• 3 small handfuls of watercress to garnish

Method

Preheat the oven to 190 degrees

Start by preparing the potatoes for the fishcakes.

Put the whole potatoes in a roasting tin.  Cover with foil and bake for 50-60 minutes, or until soft.  Remove from the oven, leave until cool enough to handle, then peel.  While still warm, pass through a medium sieve and leave to one side.

Next, poach the fish.  Put the haddock in a large pan over a medium heat.  Cover with the milk and water, then add half the onion, the bay leaf and peppercorns.  Bring to the boil, then reduce the heat and simmer for 3-4 minutes, until the haddock is soft but not overcooked.  Strain and set aside.  Discard the cooking juices, skin, bones, onion, bay leaf and peppercorns.

Put the sieved potatoes in a bowl with the dill and parsley, Highmoor, spring onion, egg and mustard.  Season with salt and pepper but do not over-salt as the cheese adds its own saltiness.