Saturday Kitchen presenter James Martin: Ascot festival of food and wine recipes | Food | Life & Style | Daily Express

PUBLISHED: 15:32, Thu, Sep 4, 2014 | UPDATED: 16:14, Thu, Sep 4, 2014

Fish cakes:

300g smoked haddock, undyed 1 bunch fresh chives 200g ready-made mashed potatoes 25g plain flour 50ml vegetable oil Sea salt and freshly ground black pepper, to taste Green salad leaves, to serve

Hollandaise:

4 egg yolks 200ml clarified butter, melted 4tsp lemon juice 4tsp white wine vinegar

1. Cut the smoked haddock into small dice. Finely chop the chives.

2. In a bowl, gently fold together the smoked haddock, mashed potato and chives and season with salt and pepper. Shape into 4 rounds and dust with flour.

3. Heat the oil over a medium-low heat in a large, deep frying pan and cook for 3 4 minutes on each side.

4. While the fishcakes are cooking, place the egg yolks in a food processor and drizzle in the butter slowly so that the sauce thickens. Finish with the lemon juice and vinegar and season with salt and pepper.

Serve immediately with the fishcakes, with some salad leaves alongside, if you like.

James Martin's Chinese chilli beef [PH]