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Low fat fish recipe

For the lowfat fish cakes:

Haddock fillets - 350g (skinned)
Potatoes - 350 (coarsely chopped)
Skimmed milk - 5 tbsps
Lemon juice - 1 tbsp
Horseradish sauce - 1 t\bsp
Parsley - 2 tbsp (chopped)
Wholemeal breadcrumbs - 2 cups
Salt and black pepper

For the lemon and chive sauce:

Thinly pared rind and juice of 1/2 a lemon
Dry white wine - 1/2 cup
Ginger - 2 slices
Cornstarch - 2 tsp
Chives - 2 tbsp (chopped)

To make the sauce:

Julienne the lemon rind and put in a pan with lemon juice, wine and ginger. Add salt and pepper to taste. Simmer for 5 to 6 minutes.
Mix the cornstarch with a little water. Then add into the sauce to thicken it. Add in the chives just 2 minutes before serving.
To make the fishcakes.

Boil potatoes for 15 to 20 minutes. Drain the water, and then add in milk and mash. Season with some salt and pepper.
Puree the fish with lemon juice, horseradish in a food processor. Then mix with potatoes and parsley.
Shape the mixture in to several fish cakes. Depending on how big you want them, you'll have more or less. Coat the fishcakes in breadcrumbs. Chill for 30 minutes.
Either grill the fishcakes or sautee in a frying pan. Cook for 5 to 8 minutes until browned and cooked.
Serve with the lemon sauce.

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