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Irish Times

Mark Moriarty's recipe for smoked haddock fish cakes with salsa roja

Serves : 2 Course : Brunch, Lunch, Dinner Cooking Time : 20 mins Prep Time : 30 mins Ingredients For the fish cakes: 220g naturally smoked haddock, skinless 220g leftover cold mash Handful fresh parsley, chopped Zest of 1 lemon Sea salt and black pepper 100g plain flour 2 eggs mixed with 50ml of milk, for egg wash 100g panko breadcrumbs 3tbs vegetable oil For the salsa roja: 4 tomatoes ½ red onion, diced 1 garlic clove, grated Handful fresh coriander, chopped Juice of half a lime 1tbs olive oil ½ red chilli, diced Sea salt and black pepper 2tbs clear malt vinegar 4 eggs Cut the smoked haddock into small chunks and place in a bowl. Add the leftover mash, chopped parsley, lemon zest and season with salt and pepper. Mix together gently with your hands to evenly combine, then shape the mix into four even-sized fish cakes (you can use a small round pastry cutter to help mould the shape). Preheat the oven to 190 degrees. Set up three bowls: one with flour, one with egg wash, and one with breadcrumbs. Dip the fishcakes in the flour, followed by the egg wash, followed by the breadcrumbs and coat all over. Repeat the process a second time to make sure they are fully coated, then set aside. Place a nonstick frying pan on a medium heat and add the oil. Add the fish cakes and fry for two to three minutes until golden brown on the base, then turn and fry for two to three minutes on the other side until golden brown. Remove and place them on an oven tray and place in the oven. Cook for 12 minutes at 190 degrees. While the fish cakes are in the oven, make the salsa roja and poached eggs. Remove the seeds from the tomatoes and discard, then dice the tomatoes into small cubes and place in a bowl. Add the diced onion, grated garlic, chilli, coriander, lime juice, olive oil and season with salt and pepper. Stir to combine then set aside. To poach the eggs, pour freshly boiled water from the kettle into a medium-sized to large pot, place on the heat, and bring to the boil. Add the clear malt vinegar and reduce the heat sightly to keep the water simmering. Carefully crack the eggs into the water, cook for two minutes for soft poached eggs, then remove the eggs from the water with a slotted spoon and place on some kitchen paper to remove excess water To serve, place the fish cakes on serving plates and spoon on some salsa roja. Finish with the poached eggs on top.