Home > Fishcake recipes > White fishcakes with prawn, egg and dill sauce

White fishcakes with prawn, egg and dill sauce

Name: White fishcakes with prawn, egg and dill sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Scandinavian recipes
Ingredients: 450g white fish fillet, such as cod, skinned, cut into chunks; 4 tbsp semi-skimmed milk; 2 tbsp half-fat crème fraîche; 2 tbsp cornflour; A generous grating of nutmeg; 1 tbsp chopped fresh dill; Grated zest of 1 lemon; Spray of olive oil; For the shrimp, egg and dill sauce; 150ml chicken stock; 15g butter; 1 tbsp plain flour; 80ml semi-skimmed milk; 2 tbsp half-fat crème fraîche; 75g cooked and peeled North Atlantic prawns; 1 hard-boiled egg, chopped; 1 tsp lemon juice; 1 tbsp chopped fresh dill

Published: 31 Jan 10
Updated: 18 Mar 24

Imagine a fish pie… but a whole lot easier and quicker. Try this simple fishcake recipe, served with a prawn, egg and dill sauce, which is healthy and super tasty.

Easy
February 2010

Test kitchen approved

Serves 4
Takes 15 minutes to make, 30 minutes to cook, plus chilling

Imagine a fish pie… but a whole lot easier and quicker. Try this simple fishcake recipe, served with a prawn, egg and dill sauce, which is healthy and super tasty.

Nutrition: per serving

Calories: 249kcals
Fat: 9.8g (4.7g saturated)
Protein: 29.4g
Carbohydrates: 12.5g (2.2g sugars)

Save recipe

Save

Save recipe Print

Rate

Ingredients

450g white fish fillet, such as cod, skinned, cut into chunks
4 tbsp semi-skimmed milk
2 tbsp half-fat crème fraîche
2 tbsp cornflour
A generous grating of nutmeg
1 tbsp chopped fresh dill
Grated zest of 1 lemon
Spray of olive oil

For the shrimp, egg and dill sauce

150ml chicken stock
15g butter
1 tbsp plain flour
80ml semi-skimmed milk
2 tbsp half-fat crème fraîche
75g cooked and peeled North Atlantic prawns
1 hard-boiled egg, chopped
1 tsp lemon juice
1 tbsp chopped fresh dill

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Blend the fish with the milk in a food processor. Put in a bowl and beat in the crème fraîche, cornflour, nutmeg, dill, lemon zest and seasoning. Chill for 30 minutes.
Using wet hands, shape the mixture into 8 patties, then chill.
In a pan, bring the stock to the boil; simmer until reduced to 80ml. Melt the butter in another pan, add the flour and stir over a low heat for 1 minute. Gradually stir in the stock, milk and crème fraîche. Cook for 5 minutes, stirring all the time.

Spray a frying pan with a little oil and fry the fishcakes over a medium heat for 2 minutes each side until golden. Transfer to a lined baking tray and bake in the oven for 8 minutes until cooked through.
Stir the prawns, egg, lemon juice, dill and seasoning into the sauce. Serve the fishcakes with the sauce and steamed broccoli, if you like.