Peel potatoes and 1/4 place in salted water bring to the boil then simmer until cooked

While waiting for the potatoes finely chop the gherkins, capers and parsley

Once potatoes are cooked drain and mash until smooth ( potato ricer recommended) then add the chopped capers, gherkins, parsley and egg yolks mix well and season leave to cool slightly

Slice the shallots and sweat off with the garlic then add milk and cream reduce by 1/3 add parsley and stocks transfer to food processor and blitz well

Once blitzed pass through a sieve ( should be a light green colour ) keep warm but not boiling

Shape potato mixture into cakes pass through flour and pan fry until golden then transfer to a preheated oven@ 180oc

Put the white wine, white wine vinegar in a pan reduce by 1/3 then slow Monty the cold diced butter in 1 cube at a time until thickened and creamy, ad the zest of the the lemon and season keep warm do not boil as sauce will split

Blanch samphire in boiling water for 30 sec to 1 min no salt is need as samphire is natuarlly salty

Oil and season fish place in a medium heat frying pan for 1-2 mins each side while that's cooking get your hand blender use that to foam up the warm parsley liquid

Plate up and enjoy