You can’t have a boat trip without fishcakes, and this recipe from Angela Hartnett is about as simple as it gets. Angela is one of the UK’s top chefs and the owner of London’s Michelin-starred Murano restaurant, among others, and she has been awarded an MBE for her efforts.
- 250ml milk
- 1 garlic clove, peeled and finely sliced
- ¼ tsp dried thyme
- 250g pollock fillets, or other white fish fillets
- 1 floury potato (about 150g), such as King Edward, peeled and cut into 1cm dice
- 1 tbsp flat-leaf parsley, chopped
- 1 heaped tbsp flour
- 3 tbsp olive or rapeseed
- oil salt and pepper
To serve: green salad or wilted spinach
Put the milk, garlic, thyme and fish in a saucepan. Bring to a simmer and cook gen- tly for 3 minutes, then remove from the heat. Lift out the fish from the milk and place in a bowl, then leave to cool a little before flaking with a fork. Add the diced potatoes to the milk and cook for 8 minutes or so until soft. Drain and discard the milk, keeping the garlic, thyme and potatoes. Add the potatoes and garlic to the flaked fish, along with the parsley, then mash with a fork until everything is combined and season well. Divide the mixture into four and mould with your hands into rounds. Allow to cool (ideally chill for 20 minutes) before sprinkling flour over both sides and shallow frying in oil until golden on both sides and warmed through. Serve with a green salad or some wilted spinach.