Fishcakes with Herb Sauce

Name: Fishcakes with Herb Sauce
Cuisine: British
Ingredients: 450 g white fish or salmon fillet, skinned; 450 g white fish or salmon fillet, skinned; 1 teaspoon fennel seeds; 3 shallots, peeled and roughly chopped; 40 g unsalted butter; 30 g plain flour, plus extra for dusting; 1 quantity of Proper Mashed Potato, with no milk, butter or cream added; 1 quantity of Proper Mashed Potato, with no milk, butter or cream added; 1 quantity of Proper Mashed Potato, with no milk, butter or cream added; 1 quantity of Proper Mashed Potato, with no milk, butter or cream added; 2 teaspoons tomato ketchup; 1 teaspoon mustard (optional); Vegetable oil for frying; A few sprigs of parsley and dill, finely chopped; A few sprigs of parsley and dill, finely chopped; 4 tablespoons double cream (optional)

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

This recipe makes quite a lot of fishcakes but it’s worth putting some in the freezer for later. Children seem to find them very appetising, probably because they remind them of big fish fingers.

Ingredients

450 g white fish or salmon fillet, skinned
600 ml milk
1

Europe
United Kingdom
Fish course
Pescatarian

Method

Double-check that no bones are left in the fish. Poach it in the milk for 3-4 minutes, then remove and drain on kitchen paper. Flake the fish. For the sauce, add the fennel seeds and shallots to the milk and simmer for 10 minutes. Melt the butter in a separate pan, add the flour and stir well, then slowly whisk in the hot milk. Bring back to the boil and simmer gently for 20 minutes. Strain the