White fishcakes with prawn, egg and dill sauce

White fishcakes with prawn, egg and dill sauce
  • Serves icon Serves 4
  • Time icon 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)
Calories
249kcals
Fat
9.8g (4.7g saturated)
Protein
29.4g
Carbohydrates
12.5g (2.2g sugars)

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

Method

  1. 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.
  2. Using wet hands, shape the mixture into 8 patties, then chill.
  3. 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.
  4. 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.
  5. Stir the prawns, egg, lemon juice, dill and seasoning into the sauce. Serve the fishcakes with the sauce and steamed broccoli, if you like.

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