Ingredients

• 450g/1lb floury potatoes
• peeled and roughly chopped
• 250ml/9fl oz double cream
• 450g/1lb smoked haddock
• 3 large (90g/3¼oz) free-range egg whites
• 100ml/3½fl oz ready-made béchamel sauce
• 1 unwaxed lemon
• finely grated zest only
• 150g/5½oz rice flour
• 150g/5½oz panko breadcrumbs
• vegetable oil
• for deep frying
• salt and freshly ground black pepper
• 1 Radicchio Tardivo
• leaves separated
• 1 endive
• leaves separated
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• 10g dill fronds

Directions

• Cook the potatoes in lightly salted boiling water for 15–20 minutes
• or until tender. Drain well and mash or push through a ricer..
• Pour the double cream into a small frying or sauté pan and bring to a simmer over a medium–low heat. Add the smoked haddock and poach for 5–6 minutes
• or until just cooked. Transfer to a plate using a slotted spoon
• peel off the skin and put it in the cream. Cook until the cream is almost toffee-like
• then remove from the heat and discard the skin.
• In a clean
• glass bowl
• whisk one (30g/1oz) egg white until stiff peaks form.
• Break the haddock into a mixer or food processor with a paddle attachment and mix until flaked. Add the mashed potato
• béchamel and lemon zest and season with salt and pepper. Continue mixing until everything is just combined.
• Fold the beaten egg white into the fish mixture.
• Using two tablespoons
• quenelle the fish mixture and place on a baking tray. Cover and put in the fridge until they firm up.
• Put the rice flour
• remaining egg whites and breadcrumbs in separate shallow bowls. Dip each quenelle first in the flour
• then in the egg whites
• then in the breadcrumbs
• before returning it to the tray.
• Heat the oil in a deep-frying pan or deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous
• do not leave unattended.) Deep-fry the quenelles for 4–5 minutes
• or until golden brown
• being careful not to overcrowd the pan.
• For the salad
• put the leaves in a salad bowl. Put the vinegar and oil in a jar and shake well. Pour the vinaigrette over the leaves and toss. Add the dill just before serving.
• To serve
• spoon the sauce onto four plates
• put the rissoles to one side and put the salad next to them.