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