Fish cakes with beurre blanc sauce

Fish cakes with beurre blanc sauce

3.7 29 ratings

Prep. 30 min

Total 1 h

8 portions

Ingredients

Fish cakes

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

Beurre blanc sauce (optional)

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

Difficulty

easy

Nutrition per 1 portion

Sodium 353.5 mg

Protein 19.6 g

Calories 2596 kJ / 620.5 kcal

Fat 42 g

Fibre 3.8 g

Saturated Fat 20.4 g

Carbohydrates 42.7 g

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Also featured in

Good Food Mark LaBrooy 10 Recipes
Australia and New Zealand

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