Fish Cakes

01Method

1. 1

   Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until completely tender, approximately 15 minutes.

2. 2

   While the potatoes cook, lay the halibut and salmon in a skillet or wide saucepan and pour in the milk. Bring to a gentle simmer, cover, and poach until the fish flakes easily when tested with a fork, about 5 minutes depending on fillet thickness. Discard the milk and set the cooked fish aside.

3. 3

   Once the potatoes are ready, drain them and transfer to a large bowl. Mash with one egg and the butter until mostly smooth. Stir in the nutmeg, Worcestershire sauce, salt, and pepper. Fold in the fish, keeping the pieces relatively large.

4. 4

   Beat the second egg and spread it on a shallow plate; pour the breadcrumbs onto a separate plate. With lightly floured hands, shape the fish mixture into round patties. Coat each patty first in beaten egg, then press into the breadcrumbs. Arrange the coated fish cakes on a plate and refrigerate for 30 minutes.

5. 5

   Pour enough oil into a heavy skillet to reach about 6 mm depth and heat over medium to medium-high heat. Fry the fish cakes roughly 3 minutes per side until deep golden brown. Transfer to paper towels to drain, then serve immediately.