Fishcakes With Parsley Sauce

Serves 4

Fishcakes

Ingredients

250g fresh cod.
250g fresh king prawns.
250g of plain mash potato.
1 bunch of chopped spring onions.
Salt and pepper.

Method

Bake the cod in a moderately warm oven until the cod is just cooked, then remove the skin and bones and allow to cool.

Chop the prawns into half inch bits then sauté until just cooked.

Drain any excess liquid and allow to cool.

When the cod, prawns and mash are cool add together with the Spring onion then season to taste.

Divide the Fishcake mix into twelve similar sized ball then coat in flour, beaten eggs and bread crumbs.

 
Parsley Sauce

Ingredients

I litre of milk
Half a pint of cream.
1 bunch of parsley.
125g of butter
125g of plain flour.
1 large table spoon of fish bouillon.
Salt to taste.

Method

In a large pan add the butter and flour and cook on a low heat for a few minutes to cook out the flour.

Then add the milk slowly whisking all the time to avoid any lumps forming.

Cook for ten minutes on a medium heat then add the cream and the bouillon and cook for a further 10 minutes.

Season to taste.

Chop the parsley but only add it to the sauce when reheating the sauce to serve to retain the parsleys vibrant green colour.

 
Serve with sautéed spring greens and a poached egg.

To add a real touch of spring to the dish try adding fresh English asparagus as a lovely seasonal treat!

This recipe was kindly supplied by James Browne, Executive Chef, The Jam Tree, Chelsea.