Smoked Haddock Fishcakes with Saffron Cream Sauce
Elevate your dinner table with these irresistible Smoked Haddock Fishcakes with Saffron Cream Sauce, a dish that effortlessly combines rustic comfort and gourmet flair. Every bite is packed with tender flakes of smoked haddock and creamy, buttery mashed potatoes, delicately seasoned with fresh chives and parsley for a burst of herbal freshness. Crispy breadcrumbs form a golden, crunchy crust, contrasting beautifully with the velvety saffron cream sauce—a luxurious blend of aromatic saffron, white wine, garlic, and a hint of zesty lemon. Perfect for an elegant dinner party or a cozy family meal, these fishcakes are easy to make and sure to impress. Serve them alongside a crisp salad or steamed vegetables for a complete and satisfying meal.
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Recipe Information
Ingredients
- 300 g Smoked haddock fillets (skinless and boneless)
- 400 g Potatoes (floury variety, e.g., Maris Piper)
- 25 g Butter
- 2 tbsp Chives (finely chopped)
- 2 tbsp Parsley (finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 50 g Plain flour (for dusting)
- 100 g Breadcrumbs
- 2 pcs Eggs (beaten)
- 2 tbsp Olive oil
- 200 ml Double cream
- 0.25 tsp Saffron strands
- 1 tbsp Lemon juice
- 1 clove Garlic (minced)
- 50 ml White wine
Instructions
Peel and chop the potatoes into chunks. Boil them in salted water for 15-20 minutes until soft, then drain and mash until smooth.
Heat a small saucepan with water and poach the smoked haddock fillets over low heat for 5-7 minutes until just cooked through. Remove the fillets, flake the fish into pieces, and discard any skin or bones. Set aside to cool.
In a large mixing bowl, combine the mashed potatoes, flaked haddock, butter, chives, parsley, salt, and black pepper. Mix gently until well combined.
Shape the mixture into 8 even patties. Dust each patty lightly with flour, dip it into the beaten eggs, then coat with breadcrumbs. Place on a tray and refrigerate for 15 minutes to firm up.
While the fishcakes chill, prepare the saffron cream sauce. In a small saucepan, gently warm the double cream with the saffron strands, allowing the color and flavor to infuse for 2-3 minutes.
Add the minced garlic and white wine to the cream mixture and simmer over low heat for another 5 minutes. Stir in the lemon juice, season with salt and pepper to taste, and keep the sauce warm on low heat.
Heat the olive oil in a frying pan over medium heat. Fry the chilled fishcakes for 3-4 minutes on each side until golden brown and crispy.
Serve the hot fishcakes with a generous drizzle of the saffron cream sauce. Garnish with extra chopped herbs if desired, and enjoy immediately.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4033 mg | 175% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.0 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 17.1 mcg | 86% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
