We are a small Edinburgh-based independent bistro, serving the residents of south Morningside since 2017. We have a passion for handmade pies and a love for quality fresh food.
Now we are into autumn, our menu focuses on wholesome and hearty dishes. One of our most popular dishes is our smoked haddock and Mull of Kintyre cheddar fishcakes, served with rocket salad, lemon dressing and perfectly poached eggs.
For more information, see our website: www.pienot.co.uk
Serves 4
INGREDIENTS
For the fishcakes:
300g potatoes, peeled and chopped
300g smoked haddock, undyed
80g Mull of Kintyre cheddar cheese
1 bunch spring onions, chopped
100g plain flour
2 eggs, beaten
100g panko bread crumbs
Olive oil
Salt and pepper for seasoning
For the tartar sauce:
250ml mayonnaise
40g capers
40g gherkins
10g onion or shallots, diced
1 lemon, juice of
1 bunch parsley or chives
Method
1 Preheat your oven to 180°C.
2 Boil a large pan of salted water and add the potatoes. Once soft, which should take roughly 20 minutes, drain and mash. Season to taste.
3 Next, place the haddock in a pan with enough water to cover the fish, bring to the boil and the quickly turn down the heat. Cover the pan with a lid and poach for 3 minutes or until just cooked.
4 Drain the haddock and fold through the mashed potatoes.
5 Next, grate the cheese and add to the mixture with the chopped spring onions.
6 Weigh the mixture into 100g portions and shape into a ball and slightly press down.
7 Place into the fridge for an hour to chill and firm up.
8 Place the flour, beaten egg and breadcrumbs into three separate containers. Tap your fishcakes into the four and shake of any excess. Then dip into the egg wash, making sure the whole fishcake is covered. Lastly cover in the bread crumbs until completely coated.
9 Warm a little oil in a pan and gently colour both sides of the fish cakes, before placing in the preheated oven for 15 minutes.
10 For the tartar sauce, either chop all the ingredients and mix with the mayonnaise and lemon juice or just blend slightly in a food processor.
11 We like to serve the fish cakes with a simple rocket salad and a poached egg, but it is also delicious with some carrots and peas or some lovely chunky chips.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here