For the fish cakes

500 g Hake

500 g Milk

1 Bay leave

A few gratings of nutmeg

500 g Cooked floury potato

1 Tbs Anchovies, chopped

1 Lemon, zested

15 g Chopped parsley

15 g Chopped dill

15 g Chopped chives

2 Tbs Whole grain mustard

Salt and white pepper to taste

Preheat oven to 180 degrees. Poke the potatoes with a fork and place in a smallish roasting pan. Cook for 45 to 60 minutes in the oven until the potatoes are very soft.

While the potatoes are roasting, simmer milk, bay leaf and nutmeg in a sauce pan. Place the deboned and skinned hake into the warm milk and allow to simmer for 5 minutes depending on the thickness. Remove from the heat and allow to cool in the milk until room temperature.

Mash the potato while still hot and fold through the flaked hake. Add all the other ingredients and taste to make sure its seasoned well.

Line a baking try with parchment paper and get a ring mould to form the cakes. Weigh off 150 g of fish cake mix and mould into perfect rounds using the ring. Place the fish cakes into the freezer for an hour to set.

For the breading

500 g Panko bread crumbs

6 Large eggs

250 g Cake flour

Set up a small tray of flour, a small tray of beaten eggs and a tray of panko bread crumbs.

Remove the fish cakes from the freezer and dip one at a time into the flour then the egg mix and finally into the breadcrumbs. Place the fish cakes back onto the tray until you are ready to cook them.

For the Pernod velouté

1 Small onion, finely sliced

½ Fennel bulb, finely sliced

50 g Butter

50 ml Canola oil

150 ml White wine

100 ml Pernod

500 ml Fish stock

200 ml Cream

Sweat the onion and fennel in a pan with a little oil and butter until soft. Add the white wine and Pernod. Bring to the boil and reduce by a half.

Add the fish stock and reduce by half before finally adding the cream. Bring back to the boil and reduce until thickened slightly. Strain and adjust the seasoning if necessary.

For the herb salad

Chives

Chervil

Parsley

Dill

Fennel

Olive oil

Lemon juice

Medium grain salt

Pick all the herbs from their stalks and refresh in ice water. Mix together in a small mixing bowl and dress with a little olive oil, lemon juice and salt. Serve immediately.

To cook and assemble

To cook you can either, deep or shallow fry the fish cakes. In the restaurant we cook them in butter till golden brown on all sides, otherwise preheat your oil and gently fry until the fish cake is golden brown. Place on a little kitchen towel to drain of some excess oil and place in a serving bowl. Warm up a little velouté, adjust the seasoning if necessary and finish with some chopped chives. Pour the velouté around the fish cake and place the dressed herb salad on top. Enjoy with a glass of 2021 La Motte Sauvignon Blanc.