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- Salmon and cod fishcakes with parsley sauce
Salmon and cod fishcakes with parsley sauce
- John Torode
Published: March 25, 2015 at 3:05 PM
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Serves 6 as a starter
A little effort
Total time: 1 hr
0 reviews
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Homemade fishcakes are the best! Making them is easy with this four-step recipe. Serve with freshly steamed greens, such as bok choi, green beans or mange tout. Even peas will be good
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Ingredients
Nutrition
-
4 large floury baking potatoes
-
600g salmon fillet
skin on
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600g cod fillet
skin on
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a dash white wine vinegar
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2 medium red onions
very finely chopped
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3 red chillies
seeded and finely chopped
-
a small bunch parsley
chopped
-
a small bunch coriander
chopped
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juice of 2 and zest of 1 lemons
plus lemon wedges to serve
-
for dusting flour
-
for frying butter
-
for frying oil
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3 heads bok choi
quartered
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150g green beans
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150g mangetout or sugar snap peas
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6 spring onions
halved lengthways
parsley sauce
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a small bunch parsley
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fresh chicken stock
cube or concentrate made up to 300ml
-
284ml double cream
Nutrition: per serving
- kcal498
- fat36.9g
- carbs18g
- fibre2.1g
- protein24.6g
- salt0.48g
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Method
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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.
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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.
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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.
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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.
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step 5
Cook the veg for 2 minutes. Drain. Serve the fishcakes with the greens, parsley sauce and lemon.
Authors
John Torode
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