Keep the flavours of Fistral alive at home! Re-create a favourite from Head Chef Daniel Kerr's current menu and mix it up in the kitchen.

What you'll need. (makes 24-30)

• 600g mash
• 100g milk (for poaching)
• 100g water
• 90g butter
• 120g plain flour
• 2 tspn sugar
• Generous pinch of salt
• 4 eggs
• 400g Smoked haddock

How you'll do it.

• Place the smoked haddock into milk and poach for 4-5 minutes, then strain and reserve the milk for the recipe
• Warm milk and water in small pan
• Melt butter in a separate pan
• Add flour, salt and sugar to butter and make a roux
• Pour milk and water into roux until mixed
• Cook for 2-3 mins, to make a classic choux pastry (as if you were making profiteroles)
• Beat in eggs 1 by one until incorporated
• Fold through the dry mash
• Fold through chives, dill and flaked cooked haddock
• To cook the Dauphines
  • bring a pan of oil to 180g - you can test with a scrap of bread to see if it colours and goes brown if don't have a thermometer.
  • Using two spoons, quenelle the mix and place into the oil for a few minutes until golden on the outside (use a piping bag and make long tubes if you find it easier)

Serve with.

Salsa Verde...

• 2 tbspn salted capers /washed
• 2 salted anchovy fillets / washed
• 2 garlic cloves peeled
• 100g flat leaf parsley
• 1 handful basil leaves
• small handful of basil leaves
• squeeze lemon
• 70g extra virgin olive oil
• 1/3 teaspoon Dijon mustard

Simply blend all ingredients (except the oil) to a paste, then blend in the oil.

Enjoy...