Fishcakes with herb salad recipe
 These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves. ½ garlic clove, chopped2 tbsp olive oil1 tsp salt1 tbsp lilliput capers1 tbsp chopped fresh dill ½ garlic clove, chopped 2 tbsp olive oil 1 tsp salt 1 tbsp lilliput capers 1 tbsp chopped fresh dill 50g/1¾oz sea bass, skin removed and diced50g/1¾oz natural smoked haddock, skin removed and diced50g/1¾oz salmon, skin removed and diced100g/3½oz mashed potato 50g/1¾oz sea bass, skin removed and diced 50g/1¾oz natural smoked haddock, skin removed and diced 50g/1¾oz salmon, skin removed and diced 100g/3½oz mashed potato 150g/5½oz plain flour150g/5½oz panko breadcrumbs 150g/5½oz plain flour 150g/5½oz panko breadcrumbs 1 free-range egg yolk½ garlic clove1 tbsp white wine vinegar 1 tbsp Dijon mustardpinch sugar1 tbsp chopped fresh tarragon1 tbsp chopped fresh dill1 tbsp chopped fresh flatleaf parsley1 handful rocket leaves50ml/2fl oz extra virgin olive oil100ml/3½fl oz vegetable oil 1 free-range egg yolk ½ garlic clove 1 tbsp white wine vinegar 1 tbsp Dijon mustard pinch sugar 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh dill 1 tbsp chopped fresh flatleaf parsley 1 handful rocket leaves 50ml/2fl oz extra virgin olive oil 100ml/3½fl oz vegetable oil 1 tbsp fresh tarragon, chopped1 tbsp fresh dill, chopped 1 tbsp flatleaf parsley, chopped2 nasturtium flowers, petals picked, and 6 nasturtium leaves2 tbsp capers 1 tbsp fresh tarragon, chopped 1 tbsp fresh dill, chopped 1 tbsp flatleaf parsley, chopped 2 nasturtium flowers, petals picked, and 6 nasturtium leaves 2 tbsp capers Method To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined.Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing.