Salmon Fishcakes with Parsley Sauce
Prep time
Cook time
Total time
Plus cooling time
Author: Cat (Waitrose Kitchen, Jan 2013, p58)
Recipe type: Main
Serves: 4
Ingredients
- 500g potatoes, peeled and cut into 3cm cubes
- 1 onion, sliced
- 1 bay leaf
- 6 black peppercorns
- 3 salmon fillets (about 125g each)
- 500ml whole milk
- 60g unsalted butter
- 250g spinach
- 2 spring onions, finely sliced
- 1tbsp English mustard
- ½ lemon, zest and 1tbsp juice
- 1tbsp dill, chopped
- 1 egg, beaten
- 100g fresh white breadcrumbs
- 2tbsp olive oil
- 2tbsp plain flour
- 12g curly leaf parsley, roughly chopped
Instructions
- Put potatoes in large pan, cover with cold water and bring to boil; simmer for 10mins. Meanwhile, put onion, bay and peppercorns in large pan; put salmon skin-side down on top. Pour over milk; bring just to simmer. Turn off heat and leave for 5mins. Set salmon aside; sieve milk into jug. Discard onion, bay and pepper.
- When potatoes are tender, drain and steam-dry for 2mins. Return to pan with 30g butter and 4tbsp infused milk. Mash and season, then set aside until completely cool.
- Put spinach in colander and pour over kettle of just-boiled water, then squeeze out excess liquid and dry with kitchen paper. Roughly chop; set aside.
- When mash is cool, mix with spring onions, mustard, lemon zest, dill and spinach. Flake salmon, discard skin and stir into mixture. Season and shape into 4 fish cakes.
- One at a time, dip fish cakes into egg, then breadcrumbs. Heat 1tbsp olive oil in large frying pan over medium heat. Fry fish cakes for 5-6mins, then turn over, add remaining oil and fry for 5-6mins more.
- Meanwhile, heat remaining butter in small pan over low heat. When foaming, stir in flour and cook for 2mins, stirring. Stir in remaining infused milk, little at a time until have smooth sauce. Simmer for 2mins, stirring, until little thickened, then stir in parsley and lemon juice. Season and serve with fish cakes and peas.
Nutrition Information
Calories: 715 Fat: 38.5g Saturated fat: 14.7g Carbohydrates: 58.3g Sugar: 10.8g Salt: 1.1g Fibre: 4.8g Protein: 33.7g
