Some nights it’s just got to be left overs, in this case left over from a catering job. I served these as a starter to clients but made a few extra just for us, that said they are really easy to make and go down really well when all of us get home late and just want food on the table as quickly as possible.

Rösti Fish Cakes with Champagne & Chive Sauce

Serves 8

450g prepared crabmeat or mixed white fish

300g firm waxy potatoes

1 tablespoon capers, chopped (optional)

2 tablespoons lime juice

2 teaspoon grated lime zest

4 spring onions, finely chopped

3 pinches cayenne pepper or ‘La Chinata’ Smoked Paprika

2 heaped tablespoons chopped parsley or coriander

Salt & pepper to season

1 egg, beaten

Salad greens to serve

Champagne & Chive Sauce:

3 shallots (or 1 medium onion), finely chopped

¼ leek, finely chopped

1 clove garlic, crushed

1 tablespoon olive oil

300ml champagne or white wine

300ml fish stock (or chicken stock)

3 tbsps fresh chives, chopped

300ml double cream

Lemon juice to taste

Seasoning

The day before:

Put the unpeeled potatoes in salted boiling water for exactly 10 minutes.  Mix remaining ingredients in a bowl.  When potatoes are cooked, drain.  When cool enough to handle, peel off the skins and grate.   Carefully combine both mixtures and portion.  Place portions on a tray and chill for at least 2 hours to become firm.

Meanwhile prepare sauce: sweat shallots, leek and garlic in the olive oil.  Add stock and champagne to the pan and reduce to quarter of original volume.  In a second pan, reduce cream to half the original volume.  Add stock mix to cream and hand whisk.  Add lemon juice, chopped chives and seasoning to taste.  When cool, put into a box and refrigerate.

Heat a frying pan until almost smoking and place fish cakes carefully into hot pan, working in four portion batches.  Cook for 3 minutes each side; they should be golden brown but barely cooked in the middle.  Lift out onto paper towels and squeeze a few drops of lemon juice on top.  When cool, place in an airtight box and refrigerate.

On the night:

Reheat fish cakes in oven at 200°C for 5 – 10 minutes.  Meanwhile, reheat sauce on a low heat in a saucepan.  Place a small handful of salad greens in the centre of each plate, place hot fishcakes on top, spoon over sauce and serve immediately.

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