Description
These Mornay melting-middle fishcakes are a delightful combination of smoked haddock, cod, and salmon wrapped around a creamy cheese-filled Mornay sauce center. The fishcakes are coated in fresh breadcrumbs and deep-fried to golden perfection, then baked for a warm, gooey cheese middle. Served with a fresh mixed green salad and lemon wedges, these fishcakes offer an irresistible blend of textures and flavors, perfect for a comforting meal.
Ingredients
Scale
Fishcakes
- 500g floury potatoes, such as Maris Piper or King Edwards, cut into small chunks
- 1 bay leaf
- 300g smoked haddock or cod
- 140g salmon
- Grating of nutmeg
- Small bunch of parsley, chopped
- 1 lemon, zested, then cut into wedges to serve
- 3 tbsp flour
- 2 eggs, beaten
- 100g fresh breadcrumbs
- Vegetable oil, for deep-frying, plus extra for the tin
- Mixed green salad, to serve
Mornay Sauce
- 1 tbsp plain flour
- 1 tbsp butter
- 300ml milk
- 50g mature cheddar, grated
- 1 tsp Dijon mustard
Instructions
- Make the Mornay Sauce: In a small pan over low-medium heat, melt the butter and stir in the flour to form a paste. Slowly whisk in the milk until smooth. Cook for about 5 minutes until thickened. Remove from heat, then stir in the grated cheddar cheese and Dijon mustard. Season to taste. Oil small pieces of baking parchment and line four holes of a muffin tin or use silicone cupcake cases. Divide the sauce among the cases and freeze for at least 2 hours.
- Cook the Potatoes: Place potatoes and bay leaf in a large pan, cover with salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender. Remove potatoes with a slotted spoon, drain in a colander, and leave to steam-dry.
- Poach the Fish: Add the fish to the same pan of water, reduce heat to low, and poach for 5 minutes until the fish flakes easily. Carefully remove the fish and let cool for 5 minutes.
- Prepare the Fish Mixture: Flake the fish, discarding skin and bones. Return the potatoes to a clean pan, season well, and grate in some nutmeg. Mash the potatoes until smooth, then fold in the flaked fish, chopped parsley, and lemon zest. Allow the mixture to cool.
- Assemble the Fishcakes: Divide the fish mixture into four portions. Shape each into a ball, make a well in the center, and insert a frozen Mornay sauce disc. Mold the fish mixture around the sauce to form a smooth, hockey-puck-shaped fishcake. Freeze the assembled fishcakes for at least 15 minutes.
- Coat the Fishcakes: Place flour in a shallow bowl, beaten egg in a second bowl (seasoned), and fresh breadcrumbs in a third bowl. Coat each fishcake in flour, then egg, then breadcrumbs, ensuring full coverage. Freeze until firm, about 1 hour. Fishcakes can be kept frozen for up to one month; defrost in the fridge for 2 hours before cooking.
- Cook the Fishcakes: Heat vegetable oil in a large, deep pan or deep-fat fryer to 180°C (356°F), filling the pan no more than two-thirds full. Deep-fry fishcakes for 7 minutes, turning halfway, until golden and crisp. Drain on kitchen paper, then transfer to a baking sheet and bake in a preheated oven at 190°C (170°C fan)/gas mark 5 for 5 minutes if fresh or 15 minutes if from frozen, until the cheese center is hot and melting.
- Serve: Serve the warm fishcakes with mixed green salad and lemon wedges for squeezing over.
Notes
- Using a combination of smoked haddock or cod with salmon adds depth of flavor and moisture.
- Freezing the Mornay sauce discs before assembling helps keep the cheesy center intact and prevents leaking during cooking.
- Using fresh breadcrumbs results in a crispier coating compared to dried breadcrumbs.
- Ensure the oil temperature is stable at 180°C to achieve a perfectly crisp exterior without absorbing excess oil.
- Fishcakes can be frozen for up to one month; defrost fully in the refrigerator before cooking to ensure even heating.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: British
Keywords: fishcakes, Mornay sauce, smoked haddock, salmon, deep-fried fishcakes, cheesy fishcakes, British seafood recipe
