Fishcakes with Dill
To keep it simple, I just grill the scallops with my favourite butter made with toasted hazelnuts, coriander, chopped shallot, and lemon juice.
Serves 8
- Preferred Seafood: Salmon
- Alternative Saltwater Option: Cod
- Alternative Freshwater Option: Perch, Carp
- Sustainable Option: Sardines, Char, Coalfish
Garnish
Dill
Ingredients
- 340 g salmon
- 450 g potatoes
- 30 g butter
- 1 tsp chopped dill
- Chopped parsley
- Salt and pepper, to taste
- A little fresh lemon juice
- 1 egg, beaten, for binding
- A little flour
- 2 eggs, beaten, for coating
- 100 g fresh breadcrumbs
- Vegetable oil for frying
For The Sauce:
- 30 g flour
- 30 g butter
- 350 ml fish stock
- 300 ml single cream
- 2 tbsp lemon juice
- 1 large bunch of dill, finely chopped
- 2 tsp Dijon mustard
- Salt and pepper to taste
Method
To make these fishcakes, start by poaching and flaking the fish, saving the poaching liquid to make the stock. Boil and mash the potatoes and mix them with the fish, butter, dill, parsley, salt, pepper, and lemon juice. Add a little egg to bind it all together and shape the mixture into eight equal parts. Coat them in beaten egg and breadcrumbs and fry them in hot oil until they’re crispy and golden brown. To make the sauce, start by making a roux with butter and flour, then add the fish stock and let it simmer for a few minutes. Add cream, lemon juice, mustard, and dill, and season to taste. Heat the sauce and serve it with the fishcakes, garnished with a sprig of dill.
