Fish cakes with beurre blanc sauce
TM6

Fish cakes with beurre blanc sauce

4.1 (7 rating)

Ingredients

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

Nutrition
per 1 portion
Calories
2596 kJ / 620.5 kcal
Protein
19.6 g
Carbohydrates
42.7 g
Fat
42 g
Saturated Fat
20.4 g
Fibre
3.8 g
Sodium
353.5 mg

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