Delicious Fishcakes with Lemon and Parsley Sauce Ep 34

Ingredients

• 300 g White Fish Fillet (e.g., cod or haddock, skinned and boned)
• 2 medium Potatoes (peeled, boiled until soft)
• 0.5 medium Onion (finely diced)
• 0.5 stalk Leek (white part only, sliced thin)
• 1 small Carrot (peeled and diced small for texture)
• 2 tablespoons Fresh Parsley (chopped finely)
• 1 whole Lemon (juice only, added at the end)
• 2 tablespoons Butter (unsalted, for roux)
• 2 tablespoons All-Purpose Flour (for roux, plus extra for dusting fish cakes)
• 240 ml Milk (whole or 2% milk)
• 60 ml Double Cream (adds richness to the sauce)
• 1 large Egg (beaten, for binding and egg wash)
• 1 cup Breadcrumbs (coarse, made from dry and fresh bread processed)
• 3 tablespoons Olive Oil (for pan‑frying)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Soften Onion, Leek and Carrot

   Heat a drizzle of olive oil in a saucepan over medium heat. Add the diced half onion, sliced half leek, and diced carrot. Cook, stirring occasionally, until softened but not browned, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Boil Potatoes

   Place peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes. Drain and set aside to cool slightly.

   Time: PT15M

   Temperature: high

3. Prepare the Fish

   If using raw fillets, poach them in simmering water for 4‑5 minutes, then remove, let cool, and flake into bite‑size pieces, leaving some chunkiness.

   Time: PT5M

   Temperature: medium

4. Make the Lemon‑Parsley White Sauce

   Melt butter in the saucepan used for the veg. Add flour and whisk continuously for 2 minutes until the mixture turns a pale golden color and the raw flour smell disappears. Gradually whisk in milk, then add double cream, cooking until the sauce thickens, about 5 minutes. Stir in chopped parsley, season with salt and pepper, and finally add lemon juice just before removing from heat.

   Time: PT8M

   Temperature: medium

5. Mash Potatoes Lightly

   Using a potato masher, coarsely mash the boiled potatoes—leave a few small lumps for texture. Mix in the softened onion‑leek‑carrot mixture, flaked fish, a pinch of salt, pepper, and half of the beaten egg. Combine gently until just incorporated.

   Time: PT5M

6. Form and Coat the Fish Cakes

   Divide the mixture into six equal portions and shape each into a patty. Lightly dust each patty with flour, dip into the remaining beaten egg, then press into the coarse breadcrumbs, ensuring an even coating. For extra crunch, repeat the egg‑and‑breadcrumb step.

   Time: PT5M

7. Pan‑Fry the Fish Cakes

   Heat olive oil in a large frying pan over high heat. Place the cakes, breadcrumb side down, and sear for 2‑3 minutes until golden. Flip, sear the other side for another 2‑3 minutes, then reduce heat to medium‑low and cook for an additional 4 minutes to ensure the interior is cooked through.

   Time: PT10M

   Temperature: high then medium‑low

8. Serve

   Plate the fish cakes, drizzle with the warm lemon‑parsley sauce, and garnish with a sprinkle of fresh parsley and a wedge of lemon.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of White Fish Fillet: Firm white fish such as pollock, Skinless salmon
• Instead of Potatoes: Yukon Gold potatoes, Sweet potatoes (will change flavor)
• Instead of Onion: Shallot, Green onion (different flavor)
• Instead of Leek: Spring onion, shallot
• Instead of Carrot: Parsnip, turnip
• Instead of Fresh Parsley: Cilantro, chervil
• Instead of Lemon: Lime juice, white wine vinegar (much less lemon flavor)
• Instead of Butter: Margarine, olive oil (different flavor)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Milk: Plant‑based milk (almond, oat)
• Instead of Double Cream: Heavy cream, half‑and‑half
• Instead of Egg: Egg replacer, flax egg (for binding only)
• Instead of Breadcrumbs: Panko, crushed cornflakes (gluten‑free option)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Sea salt, kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Saucepan
• Frying Pan
• Mixing Bowl
• Food Processor (optional)
• Whisk
• Spatula
• Tongs
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cooking the roux until it loses the raw flour taste
• Adding lemon juice at the very end of the sauce to prevent bitterness
• Keeping some larger fish pieces for texture
• Ensuring the breadcrumb coating adheres by using an egg wash
• Searing the cakes on high heat then finishing on lower heat to cook through without burning

Chef Tips from the Video

• Use a mix of fresh and day‑old bread for breadcrumbs to achieve both flavor and crunch.
• A splash of white wine in the sauce adds depth without overpowering the lemon.
• For extra herb flavor, add a pinch of chopped dill to the fish cake mixture.

Troubleshooting

Storage

Refrigerator: Store fish cakes and sauce separately in airtight containers for up to 2 days.

Freezer: Wrap individual cakes in parchment and freeze for up to 3 months; thaw in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the lemon‑parsley sauce up to 24 hours ahead; reheat gently before serving.
• Form the fish cakes, coat them, and refrigerate uncovered on a tray for up to 12 hours before frying.
• Frozen cooked cakes can be reheated in a hot oven (180°C) for 10‑12 minutes.

Frequently Asked Questions