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.
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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
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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.
Nutrition
- 249kcals Calories
- 9.8g (4.7g saturated) Fat
- 29.4g Protein
- 12.5g (2.2g sugars) Carbs
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