
Devices & Accessories
Fish cakes with beurre blanc sauce
Prep. 30 min
Total 1 h
8 portions
Ingredients
Fish cakes
-
water1500 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 onion1
-
garlic clove3
-
spring onions/shallots trimmed, cut into pieces3 - 4
-
fresh dill fronds only1 bunch
-
fresh parsley leaves only4 sprigs
-
cornichons50 g
-
long red chilli trimmed and deseeded1
-
extra virgin olive oil40 g
-
sea salt to season
-
ground black pepper to season
-
plain flour100 g
-
panko breadcrumbs200 g
-
eggs3
-
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
-
onion½
-
long red chilli½
-
garlic cloves4
-
extra virgin olive oil40 g
-
cherry tomatoes250 g
-
white wine vinegar100 g
-
lemon juiced (approx. 40g)1
-
Dijon mustard (20 g)1 tbsp
-
salted butter cut into pieces280 g
-
sea salt to taste
-
ground black pepper to taste
Nutrition per 1 portion
Calories
620.5 kcal /
2596 kJ
Protein
19.6 g
Fat
42 g
Carbohydrates
42.7 g
Fibre
3.8 g
Saturated Fat
20.4 g
Sodium
353.5 mg
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Good Food Mark LaBrooy
10 Recipes
Australia and New Zealand
Australia and New Zealand
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