Ingredients

Steps

• Boil potatoes for 15 minutes, drain, and mash once dry.
• Mix mashed potatoes with parsley, onions, lemon, and haddock.
• Wrap portions of the mixture around boiled quail eggs to form balls.
• Heat deep-frying oil in a large saucepan to 180°C.
• Coat balls in flour, egg, and breadcrumbs, then fry for 2 minutes.
• Blend yolks, vinegar, and mustard, then slowly whisk in oil and spices.
• Whisk vinegar, mustard, and olive oil together to dress the watercress.
• Plate the mayonnaise, top with fish cakes, and add dressed watercress.