Cook time: 30 minutes

Prep time: 15 minutes

Serves: 6

500 gm gurnard fillets

1 cup milk

4 medium agria potatoes, peeled

Zest of 1 lemon

½ cup parsley, chopped

1 red chilli, finely chopped

½ red onion, finely chopped

Salt and black pepper

2 eggs, lightly beaten

1 cup milk

2 cups panko crumbs

3 Tbsp sunflower oil

2 egg yolks

juice of 2 limes

1 tbsp curry powder

Pinch salt

Pinch sugar

1 tbsp Dijon mustard

1 cup sunflower oil

Preheat oven to 180*C.

Place the fish and the milk into a pot and bring to the boil then turn the heat off and allow the fish to cool in the milk.

Meanwhile, cook the potatoes by starting them in cold salted water bring to the boil. Turn down until just tender, drain and mash with a potato masher. Set aside.

Remove the fish and flake it into a bowl containing along with the potato, lemon, parsley, chilli, onion and seasoning. Mix until combined. Roll the mix into golf ball sized balls, then press to flatten slightly. Refrigerate for 30 minutes.

Crumb the fish cakes by rolling them first in the egg and milk then in the panko crumbs. Pan fry until golden and crispy, then finish in the oven for about 10 minutes.

Place all the ingredients except the oil into a food processor and blitz for 30 seconds. Then with the motor running gradually add the oil until the mix is smooth and creamy. Season and serve.

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