1/4 lb (115 g) monkfish fillet

3 cups (750 ml) salted boiling water, approximately

1/4 lb (115 g) haddock fillet

1/4 lb (115 g) sole fillet

1 cup (250 ml) mashed potatoes

1 cup (250 ml) breadcrumbs

3 tablespoons (45 ml) chopped fresh chives

1 egg, lightly beaten

2 teaspoons (10 ml) Dijon mustard

2 teaspoons (10 ml) lemon juice

1 teaspoon (5 ml) prepared horseradish

1 recipe Tartar Sauce (opposite)

Salt and pepper

In a large skillet, poach the monkfish, turning once, in salted boiling water, about 5 minutes. Remove the fish from the skillet and drain. Let cool and dice. Set aside.

In the same skillet, poach the haddock and sole, turning once, about 2 minutes. Remove from the skillet, drain and flake. Set aside.

In a large bowl, combine the fish, potatoes, 60 ml (1/4 cup) breadcrumbs, the chives, egg, mustard, lemon juice and horseradish. Season with salt and pepper.

Shape the mixture into 6 patties. Dredge in the remaining breadcrumbs, pressing to coat well.

In a large non-stick skillet over medium-high heat, brown the fishcakes in the oil, about 3 minutes per side.

Serve with green salad and garnish with tartar sauce.

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