loader image




Use whatever fish you have (All fish is to be skinned & washed, then dried & cut into large chunks)

200g Piece of cod or farmed seabass fillet

300g Pieces of salmon fillet

150g cooked prawns / also can add smoked salmon

Season the fish, then poach the fish all separately in the milk below until just cooked, then drain on a wire rack to cool.

½ onion finely diced

3 cloves of garlic, finely chopped

Micro-planed zest of 1 lemon

600g baked crushed potato from 1kg of Baked potato

1 tbsp chopped capers, washed drained dried well and coarsely chopped

1 tbsp chopped parsley

50g Butter

2 bay leaf

Small amount of picked thyme leaf

½ tsp of Salt + 10 turns of milled pepper



2 bay leaves

500ml milk (keep this for a parsley sauce after)

2 bashed garlic cloves

Two strips of lemon peel

Take this milk to no more than 65c to gently poach the fish fillets gently one at a time, then drain to cool.



2 egg yolks

12 turns of milled black pepper

Large pinch of salt

1 tsp of English mustard

Good squeeze of lemon juice

1tbsp of white wine vinegar

400ml vegetable oil

1 tbsp of chopped capers

2 finely chopped shallots



500g of chopped tomatoes or tinned

1 onion peeled and finely chopped

6 cloves of garlic finely chopped

15g caster sugar

8g sea salt

2g crushed black pepper

50ml olive oil

6g fresh thyme leaf

3 bay

250ml white wine

30g Tomato Paste



35g butter

40g flour

finely chopped shallots

2 garlic cloves grated with a micro-plane

2 bay leaves

Glass white wine

500ml poaching milk

50ml Double cream

15g Dijon mustard

6g Salt

2g finely crushed black pepper

Chiffonade flat leaf parsley




With choice of sauce (tartare, tomato or parsley)




Place the butter into a pan on a low medium heat. Once the butter has melted then add the onion, salt, bay, garlic and thyme and cover with a lid. Sweat until just soft, this will take approx. 3-5 mins and stir every so often, cooking with no colour, drain and leave to cool. Place this into a bowl with the potato and mix lightly, adding the capers, egg and parsley. Mix in the fish lightly and season. Mould with your hands with flour into balls and then flatten into fish cake shapes and place in the fridge to set for an hour.



2 Eggs (eggs cooked for 9 mins at a simmer in the salted water)

Hard boiled egg, yolk and white separated, then chopped finely. Refresh instantly in iced water leaving for 15 mins to cool. These are then grated on the large grater.



Using floured hands and a palette knife, roll the cakes neatly into shape by tapping them till smooth on a floured surface, place into the fridge for an hour to set up. Place one at a time into the egg wash and then lifting them out one by one place into the crumbs and re-roll again in your hands. Place onto a clean tray and repeat the process again with just egg wash and crumb but don’t re-roll as you want to keep the outside rough coated.


Deep fried at 180c till golden brown and place into the oven for 2-3 mins, season with coarse salt and a little lemon juice.



Whisk the mustard, salt, pepper, vinegar and egg yolk in a bowl or blender. Slowly pour the oil on to the egg yolk mix, whisking or mixing well, adding all the oil. You will need to add a little water to the mayonnaise as it may get too thick and split. At the end add the rest of the ingredients.



Place a pan onto a medium heat, then add the olive oil, onion, garlic, salt, pepper, bay & thyme. Cook this with no colour for 2-3 minutes, then add the white wine and reduce all until it has evaporated. Then add the tomatoes and sugar bring this up to a simmer and then stirring now and again. Cook for 30 minutes, then add the tomato paste and cook for a further 10-15 mins. Then place into a blender and puree till smooth. No need to pass through a fine sieve.



Take a medium sized pan and place onto a low medium heat. Add the butter and when it is just melted, add the shallots with the bay leaves, salt & milled pepper and cook without any colour for 2 minutes, adding the white wine to reduce to nothing. Add the flour, cook this out for 2 mins, then add the warm milk little by little so that it cooks out each time and thickens. Bring to a simmer, whisk until smooth. cooking this at a gentle simmer for 3-4 mins. Add the cream, mustard and chopped parsley.