Fish Cakes

Instructions

1. 1

   In a large skillet, poach the monkfish, turning once, in salted boiling water, about 5 minutes. Remove the fish from the skillet and drain. Let cool and dice. Set aside.

2. 2

   In the same skillet, poach the haddock and sole, turning once, about 2 minutes. Remove from the skillet, drain and flake. Set aside.

3. 3

   In a large bowl, combine the fish, potatoes, 60 ml (1/4 cup) breadcrumbs, the chives, egg, mustard, lemon juice and horseradish. Season with salt and pepper.

4. 4

   Shape the mixture into 6 patties. Dredge in the remaining breadcrumbs, pressing to coat well.

5. 5

   In a large non-stick skillet over medium-high heat, brown the fishcakes in the oil, about 3 minutes per side.

6. 6

   Serve with green salad and garnish with tartar sauce.