Preparation

• 1
  Mix all the tartare sauce ingredients together first and set aside
• 2
  Fry the fish and bay leaves and pour over the milk and 150ml/¼ pint water
• 3
  Bring to a boil, then simmer for 4mins and over for 10 minutes
• 4
  Peel and chop potatoes into even-sized chunks. Add a pinch of salt, boil and simmer for 10 minutes or until tender
• 5
  Lift the fish out of the milk with a slotted spoon and allow cooling
• 6
  Drain the potatoes. Tip them back into the hot pan on the low heat to dry out for 1 min, mashing them with a fork and stirring so they don’t stick
• 7
  Beat in 1 rounded tbsp of the tartare sauce, lemon zest, parsley and chives. Season well with salt and pepper
• 8
  Season and flake the fish into big chunks into the pan of potatoes. Mix the fish and potatoes
• 9
  Beat the egg. Spread the breadcrumbs on a flat plate. Divide the fish cake mixture into four
• 10
  On a floured board, carefully shape into four cakes, about 2.5cm thick. Coat each patty in egg, then crumbs
• 11
  Chill for 30 minutes (or up to a day ahead)
• 12
  Fry the fish cakes over a medium heat for about 5 minutes on each side or until crisp and golden.
• 13
  <em>Thanks to Choose Wisely for this recipe</em>