Platinum Cheddar Fishcakes with Creamy Leeks
Step by Step
RECIPE INGREDIENTS
- 400g fish pie mix
- 200g Cavern Platinum Cheddar (120g grated; 80g cubed into 6 pieces)
- 1 onion, diced
- 1 garlic clove, finely chopped
- 2 bay leaves
- 75ml of white wine
- 1 handful of fresh parsley, chopped
- 1 pinch of fresh tarragon, chopped
- 2 tbsp of chives, chopped
- 1 lemon, zested
- 200g of Panko breadcrumbs
- 450g Maris Piper potatoes
- Oil
For the Creamy Leeks
- 2 leeks, washed and finely sliced
- 250ml double cream
- Handful of fresh chives, chopped
- Salt
- Pepper
RECIPE DIRECTIONS
- Preheat oven to 180°C/160°C fan.
- Begin by making mashed potatoes: Boil the potatoes in a pan of water until soft. Mash the potatoes until the lumps are removed. Set to one side.
- Place the fish pie mix in a lined baking tray with the onion, white wine, bay leaves, and garlic.
- Cover with foil and bake for 15 minutes, allowing to cool for a further 5 minutes. Remove bay leaves.
- Mix the cooked fish, onion and garlic in a bowl. Flake the fish into big chunks.
- Stir in the remaining chopped herbs and lemon zest, followed by the grated cheese and mashed potato.
- Wrap each cube of cheddar with the mixture, rolling in panko breadcrumbs.
- Fry each ball in hot oil for 5 minutes until golden all over and finish in the oven for a further 5 minutes. Once cooked, cover with foil and keep warm.
- Blanch leeks in boiling water for 2 minutes and drain.
- Simmer leeks in a pan with double cream for 5 minutes. Season with salt, pepper and stir in chives.
- Divide the sauce across six plates, with a fish cake placed on each.
