Smoked Haddock Fishcakes With Saffron Cream Sauce

Name: Smoked Haddock Fishcakes With Saffron Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes, peeled and quartered; 500 g undyed smoked haddock; 1 cup whipping cream or 1 cup whole milk; 1 onion, peeled and finely chopped; 1 clove garlic, peeled and minced; ½ teaspoon chili flakes or ½ teaspoon chili powder; 1 lemon, zest of; 3 -4 saffron strands; 1 teaspoon cornstarch; 2 cups fresh breadcrumbs; 2 eggs, beaten; salt and pepper, to taste; oil, for frying

Servings: persons

500 g potatoes, peeled and quartered
500 g undyed smoked haddock
1 cup whipping cream or 1 cup whole milk
1 onion, peeled and finely chopped
1 clove garlic, peeled and minced
½ teaspoon chili flakes or ½ teaspoon chili powder
1 lemon, zest of
3 -4 saffron strands
1 teaspoon cornstarch
2 cups fresh breadcrumbs
2 eggs, beaten
salt and pepper, to taste
oil, for frying

1
Cook the potatoes until soft, then drain and mash.
2
Meanwhile, put the cream in a large saucepan along with the onion and garlic and heat gently.
3
Lay the haddock, flesh side down, in the cream and let it poach for 10-15 minutes, until the flesh flakes away easily from the skin.
4
The cream does not need to cover the haddock entirely.
5
As long as the flesh is mostly submerged it will be fine.
6
Once the haddock is cooked, take it out of the cream and leave to cool on a plate for a few minutes.
7
When cool enough to handle, separate the flesh from the skin, remove any bones and place the flesh in a large bowl.
8
Strain the cream, put the onions and garlic in with the fish and return the cream to the saucepan.
9
Add the potatoes to the bowl with the fish and onions.
10
Add the chile, lemon zest, salt and pepper to taste then mix all ingredients well and form with your hands into fishcakes.
11
Dip each fishcake into the beaten egg and then into the breadcrumbs.
12
Set aside until you have them all formed.
13
At this point, you can either continue to cooking the fishcakes or freeze them for later use.
14
If you are going to cook them, heat up the oil and fry the breaded fishcakes for 2-3 minutes on both sides until nicely browned.
15
Separately, mix the cornstarch into the cream, add the saffron and heat gently until the sauce is just slightly thickened.
16
If you are using milk instead of cream you may need a bit more cornstarch to help it thicken.
17
Serve the cooked fishcakes with generous spoonfuls of saffron sauce, some cooked greens or a salad on the side and a wedge of lemon.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g potatoes, peeled and quartered, 500 g undyed smoked haddock, 1 cup whipping cream or 1 cup whole milk, 1 onion, peeled and finely chopped, and more.

Yes, Smoked Haddock Fishcakes With Saffron Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!