Stephen Terry served up tasty Salmon and Potato Fondant Fishcakes with Salad on James Martin’s Saturday Morning.

The ingredients for the poached salmon are: 500g fresh salmon (skinned), cut into 3 or 4 pieces and 1L fish stock.

For the sauce filling: Fish stock (from above), 350ml double cream, 100g brown shrimp, 120g flaked hot smoked salmon or diced cold smoked salmon and 1 x bunch of tarragon, finely chopped.

For the parcels: 2 x baby gem lettuce.

For the potato mix: 750g maris piper potatoes, 340g ratte/new potatoes or similar, 1 x carrot, finely diced, 1 x red onion, finely diced, 1 x stick of celery, finely diced, 1 x small bunch of flat leaf parsley, finely chopped, 5 x cloved of garlic, finely chopped, 1 x red chilli, finely sliced, 7 x anchovies (brined), finely chopped, Zest of 3 lemons?, Pinch of chilli flakes and Olive oil.

For the breadcrumb coating: Breadcrumb, Flour, Beaten egg and Breadcrumbs/panko.

For the salad garnish: 6 gem lettuce, 2 medium heads of fennel, finely sliced and in ice water, 60g capers, deep fried, EV olive oil, Juice of 3 lemons, Salt and Bottarga.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.