Perfect fish cakes

Pour the 150 ml milk and 150 ml water over the fish. Cover the pan, bring it to a boil, then lower the heat and simmer for 4 minutes.

Remove the pan from the heat and let it stand, still covered, for another 10 minutes. This gentle residual heat will finish cooking the fish without drying it out. Lift the cooked fish out with a slotted spoon and transfer it to a plate to cool.

Drain the cooked potatoes and let them sit in the colander for a minute or two to steam off some moisture. Then, tip them back into the hot pan over the lowest heat and let them dry out for about 1 minute, mashing them with a fork and stirring constantly to prevent sticking. You're looking for a light, dry, and fluffy mash.

Remove the pan from the heat and beat in 1 tablespoon of the prepared sauce, along with the 1/2 teaspoon lemon zest, 1 tablespoon parsley, 1/4 teaspoon pepper, and 1 tablespoon chives. Set this aside.

Spread the 85 g breadcrumbs on another plate. On the floured board, and with floured hands, carefully shape the fish and potato mixture into 4 to 6 cakes, each about 2 1/2 cm thick.

One by one, place each cake in the beaten egg, brushing the top and sides to ensure it's completely coated.