Masterclass Text Only: Make Your Home Cooking Easier. James Martin

tbsp chopped flat-leaf parsley

      2 tbsp chopped dill

      150g (5oz) plain flour

      2 eggs, beaten

      150g (5oz) dried breadcrumbs, such as Japanese panko

      2 tbsp vegetable oil

      Salt and black pepper

      FOR THE BUTTER SAUCE

      150ml (5fl oz) white wine

      250ml (9fl oz) fish stock

      1 shallot, peeled and sliced

      150ml (5fl oz) double cream

      50g (2oz) butter, chilled and diced

      2 tsp chopped dill

      1. Pour the milk into a large saucepan, season with salt and pepper and place over a low heat to warm through. Poach the haddock and salmon in the milk for 3–4 minutes or until cooked through. Remove from the milk and allow to cool.

      2. Meanwhile, melt 75g (3oz) of the butter in a small saucepan.

      3. When the haddock and salmon are cool enough to handle, flake the flesh of each fish separately, discarding the skin and any bones. Place the haddock in a large bowl, add the potatoes, onions and melted butter and mix together. Add the salmon and chopped herbs and mix again until combined, but without over-mixing. Season with salt and pepper to taste, adding a little of the haddock poaching milk if the mixture seems too dry.

      4. Divide the mixture into 4 equal portions, then shape into patties. Dip in the flour, the beaten eggs and finally the breadcrumbs and then chill in the fridge for 2 hours before frying.

      5. Place a frying pan over a medium heat, add the vegetable oil and the remaining butter and fry the fishcakes on each side for 3–4 minutes or until golden brown.

      6. While the fishcakes are cooking, make the sauce. Place the wine, stock and shallot in a saucepan and boil for about 5 minutes to reduce by half. Pour in the cream, bring back up to the boil, then remove from the heat and whisk in the diced butter. Stir in the dill, season with salt and pepper and serve with the fishcakes, spooning a little on to each plate along with a handful of watercress leaves or some wilted spinach.

MISO-BLACKENED BREAM WITH CARAMELISED CHICORY

      Miso is a Japanese paste made from soya beans fermented with rice or barley. You will find several varieties of miso in the shops – some are light in colour and some are dark. The darker the colour, the stronger the flavour tends to be so I use the lighter colours for a milder result. Combined with the rest of the ingredients, and used to marinate the fish, the miso will cause the fish to brown more under the grill. It should be cooked quickly and the blackened bits left on it, as they add to the flavour of the finished dish.

      SERVES 4

      3–4 tbsp groundnut oil, plus extra for drizzling

      4 x 125g (4½oz) black bream fillets (preferably Dorset bream), scales and pin bones removed