👨‍🍳 조리법

1. 1

   Place the smoked haddock in a saucepan with the milk. Bring to a gentle simmer and poach for 5-7 minutes, or until the fish is cooked through and flakes easily. Remove the fish from the milk, reserving the milk. Flake the fish into a bowl, removing any skin or bones.

2. 2

   Meanwhile, boil the potatoes in salted water until tender. Drain well and mash until smooth. Set aside.

3. 3

   Melt the butter in a saucepan over medium heat. Add the sliced leeks and cook gently for 5-7 minutes until softened but not browned. Stir in the reserved poaching milk and cook for another 2 minutes until slightly thickened.

4. 4

   Add the mashed potatoes to the bowl with the flaked haddock. Stir in the cooked leeks and milk mixture, chopped parsley, lemon zest, Dijon mustard, salt, and pepper. Mix gently until just combined. Be careful not to overmix.

5. 5

   Divide the mixture into 4 equal portions and shape them into fish cakes. You can use a round cutter for neatness.

6. 6

   Place the beaten egg in one shallow dish and the breadcrumbs in another. Dip each fish cake into the egg, ensuring it's fully coated, then press into the breadcrumbs to coat evenly.

7. 7

   Heat a generous amount of vegetable oil in a frying pan over medium-high heat. Carefully place the fish cakes in the hot oil and fry for 3-4 minutes per side, until golden brown and heated through.

8. 8

   Drain the fish cakes on paper towels before serving.