How to make Fishcakes with Parsley Sauce

Ingredients

• 2 pieces Medium Potatoes (peeled and cut into uniform chunks)
• 2 fillets White Fish Fillets (any firm white fish such as cod or haddock, about 200 g total)
• 1/4 cup Fresh Parsley (chopped, plus extra for sauce)
• 1 tablespoon Fresh Dill (chopped, optional)
• 2 cups Whole Milk (for poaching fish and sauce base)
• 3 tablespoons Unsalted Butter (divided: 1 Tbsp for mash, 2 Tbsp for sauce)
• 1 pinch Salt (to taste)
• 1 tablespoon Whole Grain Mustard (can substitute Dijon mustard)
• 1/2 cup Heavy Cream (adds richness to the mash; can use extra milk if unavailable)
• 1 large Egg (beaten, for coating)
• 1 cup Plain Breadcrumbs (for coating the fish cakes)
• 2 tablespoons All-Purpose Flour (for dusting the patties before egg wash)
• 1/4 cup Vegetable Oil (for shallow frying)
• 1 cup Garden Peas (frozen or fresh, cooked as side)

Instructions

1. Prep Potatoes

   Peel the potatoes and cut them into uniform chunks about 2 cm thick.

   Time: PT5M

2. Boil Potatoes

   Place the potato chunks in a pot of salted cold water, bring to a boil and cook until fork‑tender, about 20 minutes.

   Time: PT20M

   Temperature: 100°C

3. Poach Fish

   Add the fish fillets to a shallow pan with 1 cup milk, a pinch of dill, and a pinch of salt. Simmer over medium heat until the fish flakes easily, about 8 minutes.

   Time: PT8M

4. Mash Potatoes

   Drain the cooked potatoes, return to the pan and mash with 1 Tbsp butter, a pinch of salt, 1 Tbsp whole‑grain mustard, ½ cup cream, and a handful of chopped parsley until smooth.

   Time: PT5M

5. Cool Mash

   Spread the mashed potato mixture on a clean surface and let it cool completely, about 10 minutes, before adding the fish.

   Time: PT10M

6. Combine Fish and Mash

   Flake the poached fish into bite‑size pieces and gently fold into the cooled mash, being careful not to over‑mix.

   Time: PT5M

7. Shape and Coat Patties

   Divide the mixture into four equal portions, shape each into a 1‑inch‑thick patty, dust lightly with flour, dip in beaten egg, then coat evenly with breadcrumbs.

   Time: PT5M

8. Rest Patties

   Place the coated patties on a plate, cover, and refrigerate for at least 30 minutes to set the coating.

   Time: PT30M

9. Make Parsley Sauce

   Melt 2 Tbsp butter in a saucepan over medium heat, whisk in 2 Tbsp flour to form a roux, gradually add the remaining poaching milk (plus extra if needed) while whisking until smooth and thickened. Stir in chopped parsley, season with salt, and keep warm.

   Time: PT10M

   Temperature: medium heat

10. Fry Fish Cakes

    Heat vegetable oil in a frying pan over medium‑high heat. Gently slide the chilled patties into the oil and fry 3‑4 minutes per side, or until golden brown and heated through (total about 7 minutes).

    Time: PT7M

    Temperature: medium‑high heat

11. Cook Peas

    While the cakes fry, cook the garden peas in boiling water or steam until tender, about 5 minutes.

    Time: PT5M

    Temperature: 100°C

12. Plate and Serve

    Transfer the fish cakes to a serving plate, drizzle generously with the parsley sauce, and serve alongside the peas.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g