Robert Duncan is the recently appointed Head Chef charged with running Richmond’s latest destination restaurant 144 On The Hill.  Classically trained, Robert is experienced in delivering Michelin/multiple rosette standard food over 20 twenty years in award winning restaurants. Robert joined Richmond Hill from Stoke Place Hotel, where he worked under David Jarram previously the head chef of Michelin starred Great Fosters.  Championing a ‘Turf to Table’ British menu embracing locally sourced ingredients with the emphasis on reducing the environmental footprint, meetingsclub would like to thank Robert for his Smoked Haddock Fishcake recipe.   

Ingredients: 

• 500gm smoked haddock undyed 
• 1 mackerel (about 250gm fish) 
• Capers 
• 2 jacket potatoes 
• 30gm finely chopped fennel 
• 1 shallot finely chopped 
• 3 sprigs of parsley finely chopped 
• Finely chopped garlic (to taste) 
• Finely chopped chili (to taste) 
• 1 hard–boiled egg 

Method: 

• Cook the potatoes in the oven 
• Fillet the mackerel and cook with the haddock in seasoned milk with the trimmings of your prepped vegetables 
• Once the fish is cooked, remove from the milk and flake it, removing bones at the same time. Scoop the flesh from the jacket potatoes and in a bowl, season well adding the flaked fish, hardboiled egg (grated), herbs and vegetables 
• Season as necessary, roll into shape and bread it twice 
• Serve the fishcake with a free range poached egg, with spoon of fresh hollandaise sauce