This tasty fish classic of salmon and cod fishcakes is perfect for a light lunch.
Ingredients
- 275 g9¾ oz cod fillets
- 175 g6¼ oz salmon
- Milk, for poaching the cod
- 1 onion
- 1 bay leaf
- 2 cloves
- 1 tbsp peppercorns
- 275 g9¾ oz potatoes, dry mashed
- 1 shallot, finely diced and sweated in butter
- 50 g1¾ oz butter, melted
- 2 eggs, hard boiled, chopped
- 2 tbsp parsley, chopped
- 1 tbsp dill, chopped
- 2 tsp anchovy essence
- Salt and ground black pepper, to taste
- Breadcrumbs, dry, for coating
- 50 g1¾ oz butter, for frying
- 2 tbsp vegetable oil
For the parsley sauce:
- 50 g1¾ oz unsalted butter
- 50 g1¾ oz plain flour
- 450 ml15¾ fl oz fish cooking liquor
- 3 tbsp chopped parsley
- 142 ml5 fl oz double cream
- Ground white pepper, to taste
Method: How to make Salmon and cod fishcakes
Preheat the oven to 180°C / 350°F / gas mark 4.
Poach the cod and salmon in the seasoned milk (onion, carrot, bay leaf, peppercorns and cloves) until cooked through.
Remove from the milk and when cool enough to handle, flake the pieces of fish and discard any skin or bone.
In a separate dish, combine the potato and shallot. Add the cod and butter, season and mix thoroughly.
Add the hard boiled eggs, parsley, dill and anchovy essence. Then fold in the salmon and squidge together until well combined, but do not overmix. If the mixture is too dry at this point add some of the poaching milk.
Divide the mixture into four and shape into patties. Once shaped, they should chill in the refrigerator for 2 hours.
When you are ready to cook the fishcakes - dip the flat sides in the breadcrumbs, then pan fry in the oil and butter for 5 minutes each side, then warm through in the oven.
For the parsley sauce:
In a non-stick saucepan melt the butter over a medium heat along with 2 tablespoons of the parsley. Add the flour and cook for a further 7 minutes, stirring regularly. The mixture should barely colour, but its texture will go a little chalky.
Add the fish cooking liquor a little at a time beating vigorously between each addition. When all the liquor has been added, cook for a further 5 minutes to make sure the flour is totally cooked.
Add the remaining parsley and cream and reheat. Season to taste and serve with the salmon and cod fishcakes.
