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1
Bring the potatoes to the boil, adding a pinch of salt.
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2
Turn down heat and cook for 20 minutes.
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3
Drain and mash thoroughly to get rid of lumps.
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4
Add 4 tablespoons butter, salt and freshly ground pepper.
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5
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade.
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6
Dip the fish in it and wrap each piece in foil, with a sprig of parsley.
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7
Put parcels in fish kettle or on baking sheet.
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8
Add boiling water and steam for 10 to 12 minutes until the juices flow.
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9
Remove from silver foil and check for bones.
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10
Flake it into big chunks and combine with the mashed potatoes in a big bowl.
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11
*Cook's note: Ratio of potato to fish should be 50:50.
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12
In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft.
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13
Combine with potatoes and fish.
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14
Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
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15
Remove and form the fishcakes using a dessertspoon and pat them into shape.
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16
Dust with flour.
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17
Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown.
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18
Dry them on paper towels.
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19
Garnish with parsley and slices of lemon.
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20
* Cook's note: Leaving the mixture to chill makes it easier to handle.
