Ingredients

• 400g/14oz floury potatoes
• diced
• 1 lemon
• thickly sliced
• plus a squeeze of lemon juice
• 1 bay leaf
• 1 onion
• thickly sliced
• 300g/10½oz boneless
• skinless salmon fillet
• 300g/10½oz boneless
• skinless smoked haddock
• 200g/7oz raw tiger prawns
• peeled and de-veined
• 1 tbsp finely chopped fresh dill
• 4 spring onions
• trimmed
• finely sliced
• 50g/1¾oz butter
• 300g/10½oz rainbow chard
• larger stalks removed
• 1 large shallot
• peeled
• finely sliced
• 200ml/7fl oz white wine
• 250g/9oz chilled butter
• cut into cubes
• squeeze lemon juice
• 2 tbsp finely chopped fresh chives
• sea salt and freshly ground black pepper

Directions

• Boil the potatoes in a saucepan of salted water for 12-15 minutes
• or until very tender
• then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool.
• Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon
• bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes
• or until just cooked through
• then remove from the heat and leave the fish to cool in the cooking liquid.
• Meanwhile
• for the beurre blanc
• heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan.
• Whisk in the butter
• a little at a time
• waiting until most of the butter has melted and incorporated into the mixture before adding more.
• Once all of the butter has been added
• add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season
• to taste
• with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed.
• When the fish and potatoes are cool
• flake the fish into a large bowl
• discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice.
• Add the potatoes and season
• to taste
• with salt and freshly ground black pepper. Carefully combine the mixture with your hands
• taking care not to break up the fish too much.
• Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes.
• Meanwhile
• heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted
• then season
• to taste
• with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat.
• Add the remaining butter to the pan. When foaming
• add the fish cakes
• in batches if necessary
• and fry for 2-3 minutes on each side
• or until golden-brown on both sides and piping hot throughout.
• Just before serving
• remove the cling film from the beurre blanc and heat through.
• To serve
• spoon the chard onto serving plates
• top each portion with a fish cake and spoon the chive beurre blanc around the edge.