With the festive season well and truly upon us, I am growing increasingly excited about my Christmas dinner and all the other delicious food I’ll undoubtedly consume over the next week or so. Indeed, there could be no better time for a foodie than Christmas and I can’t wait to get stuck into my festive menu. This year I’ll be making curried parsnip soup, turkey with all the trimmings and a panettone bread and butter pudding. That said, the week leading up to the big day has inspired me to try and be a little healthier, so I opted for a homemade fishcake, with my favourite yellow fish, dyed smoked haddock. If you are not ordinarily a fan of fish, I urge you to try it smoked; it boasts a whole different flavour.
Preheat the over to 180⁰C
Break two eggs into a flat dish and whisk. Place the bread in a blender and blend until you have crumbs, place the breadcrumbs into another flat dish and set the two dishes aside.
Boil and mash the potatoes, adding a splash of milk and a pinch of salt and pepper, set aside while you poach the fish.
Pour the milk into a large pan; add the fish, nutmeg and half of the chives, season well. Allow the fish to poach gently in the milk for about 5-6 minutes. Remove the fish from the pan and flake onto the mashed potatoes with the chilli and zest from the lemon, mix well to combine. At this point add two tablespoons of the hot milk from the pan and the rest of the chives.
Allow the mashed potato mix to cool enough to handle then shape into fishcakes, dip each fishcake into the egg mixture and then into the breadcrumbs. Once you have completed all of the fishcakes heat a little oil in a frying pan and brown them on each side. Transfer the fishcakes to the oven and cook for 20 minutes.
Meanwhile, steam the green beans and poach the eggs.
Serve each fishcake topped with a poached egg and sprinkled with chives. Add the green beans and a wedge of lemon for squeezing.