White fishcakes with prawn, egg and dill sauce

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.