Salmon and cod fishcakes with parsley sauce

Salmon and cod fishcakes with parsley sauce

  • serves 6 as a starter
  • A little effort

Homemade fishcakes are the best! Making them is easy with this four-step recipe. Baking the potatoes mean that the texture is just right, not too wet, not too dry. Parsley, spring onion and chilli give them plenty of flavour and go well with the salmon and cod. Serve with freshly steamed greens, such as bok choi, green beans or mange tout. Even peas will be good.

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Ingredients

  • baking potatoes 4 large floury
  • salmon fillet 600g, skin on
  • cod fillet 600g, skin on
  • white wine vinegar a dash
  • red onions 2 medium, very finely chopped
  • red chillies 3, seeded and finely chopped
  • parsley a small bunch, chopped
  • coriander a small bunch, chopped
  • lemons juice of 2 and zest of 1, plus lemon wedges to serve
  • flour for dusting
  • butter for frying
  • oil for frying
  • bok choi 3 heads, quartered
  • green beans 150g
  • mangetout or sugar snap peas 150g
  • spring onions 6, halved lengthways

parsley sauce

  • parsley a small bunch
  • chicken stock fresh, cube or concentrate made up to 300ml
  • double cream 284ml

Method

  • Step 1

    To make the sauce, blanch the parsley in boiling water for a minute then cool under running cold water. Squeeze dry. Purée in a food processor with a splash of water. Reduce the stock by ½, then add cream and reduce again by ½. Stir in the parsley.

  • Step 2

    Bake the potatoes until tender. Cool. Put the fish into a shallow pan, cover with salted boiling water and add a dash of white wine vinegar. Bring to the boil, then remove from the heat. After 10 minutes, take out the cod; wait 5 minutes then take out the salmon. Skin the fish and break into chunks.

  • Step 3

    Mix together the onions, chillies, herbs, lemon juice and zest, and season really well. Peel the potatoes and roughly mash. Add the fish and the onion mix to the potatoes and combine gently, keeping the chunky texture of the fish.

  • Step 4

    Shape the mixture into 12 cakes and dip in the flour, dusting off the excess. Heat a knob of butter with a splash of oil in a large frying pan, and cook the cakes in batches until golden brown on both sides. Keep them warm in a low oven.

  • Step 5

    Cook the veg for 2 minutes. Drain. Serve the fishcakes with the greens, parsley sauce and lemon.

Nutritional Information

  • Kcals 498
  • Fat 36.9g
  • Carbs 18g
  • Fibre 2.1g
  • Protein 24.6g
  • Salt 0.48g
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