By Ivano de Serio, The Old Bakery Restaurant, Lincoln
Ingredients for 20:
6 whole smoked haddock fillets, 5 large baking potato, 2 chopped and braised red onions, 1 bunch of fresh flat leafs parsley roughly chopped, 1 tablespoon of fennel seeds, 2 tablespoon of horseradish sauce, 4 whole free range eggs, 100ml of clarified butter, salt to taste.
Pin bone and skin the haddock, poach them in the cream and water for 15-20 minutes, reserve the fish.
Peel and cut the potato in 4 and boil in salted water until cooked but not over soft, drain the potato and roughly mash them.
Mix the fish with the rest of the ingredients and shape the fishcakes, pan roast in a non stick pan with the clarified butter on medium heat until brown both sides.
Serve with sesame paste (Tahini) and drizzled aged soy sauce.