Fish cakes with beurre blanc sauce

Fish cakes

• 1500 g water
• 3 tsp Vegetable stock paste (see Tips)
• 400 g potatoes, peeled and cut into cubes (1 cm)
• 1 red onion
• 3 garlic clove
• 450 g boneless white fish fillets, cut into pieces (5 cm - see Tips)
• 3 - 4 spring onions/shallots, trimmed, cut into pieces
• 1 bunch fresh dill, fronds only
• 4 sprigs fresh parsley, leaves only
• 50 g cornichons
• 1 long red chilli, trimmed and deseeded
• 40 g extra virgin olive oil
• sea salt, to season
• ground black pepper, to season
• 100 g plain flour
• 200 g panko breadcrumbs
• 3 eggs
• oil, to shallow fry (approx. 2 cups)

Beurre blanc sauce (optional)

• 280 g salted butter, cut into pieces
• 5 sprigs fresh dill, fronds only (approx. 10 g)
• 2 bunches fresh chives (approx. 50 g)
• ½ onion
• ½ long red chilli
• 4 garlic cloves
• 40 g extra virgin olive oil
• 250 g cherry tomatoes
• 100 g white wine vinegar
• 1 lemon, juiced (approx. 40g)
• 1 tbsp Dijon mustard (20 g)
• sea salt, to taste
• ground black pepper, to taste