Salmon and cod fishcakes with parsley sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 6 as a starter
Skip to ingredients
- 4 large floury baking potatoes
- 600g salmon filletskin on
- 600g cod filletskin on
- a dash white wine vinegar
- 2 medium red onionsvery finely chopped
- 3 red chilliesseeded and finely chopped
- a small bunch parsleychopped
- a small bunch corianderchopped
- juice of 2 and zest of 1 lemonsplus lemon wedges to serve
- for dusting flour
- for frying butter
- for frying oil
- 3 heads bok choiquartered
- 150g green beans
- 150g mangetout or sugar snap peas
- 6 spring onionshalved lengthways
parsley sauce
- a small bunch parsley
- fresh chicken stockcube or concentrate made up to 300ml
- 284ml double cream
Nutrition: per serving
- kcal498
- fat36.9g
- carbs18g
- fibre2.1g
- protein24.6g
- salt0.48g
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.
