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http://www.lifestylefood.com.au/recipes/2050/fish-cakes-with-parsley-sauce

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Fish cakes with parsley sauce

Ingredients

  • Fish cakes

  • Sauce

  • To cook the fish cakes and serve

Method

  • Fish cakes:

  • 1.

    Place the haddock in a frying pan and cover with milk. Bring slowly to the boil and then remove from the heat.

  • 2.

    Lift the fish from the milk using a slotted fish slice. Reserve the poaching milk in the pan.

  • 3.

    Break the fish into natural flakes and put in a mixing bowl.

  • 4.

    Push the boiled potatoes through a potato ricer or sieve, into the mixing bowl.

  • 5.

    Add the parsley, salt and pepper to taste and combine the ingredients gently.

  • 6.

    Using a deep pastry cutter, form the mix into 4 large or 8 small cakes.

  • 7.

    Chill cakes in the fridge.

  • Sauce :

  • 1.

    In a small bowl, mix the butter and flour together using a wooden spoon.

  • 2.

    Put the poaching milk back on the heat and bring to a gentle simmer. Crumble the butter and flour mix into the milk and stir into a thick sauce.

  • 3.

    Stir in the chopped parsley, seasoning to taste.

  • To cook the fish cakes and serve:

  • 1.

    Break the eggs into a bowl with the milk and beat lightly.

  • 2.

    Sprinkle the flour and the breadcrumbs on to separate plates.

  • 3.

    Coat each cake first with egg, then with flour and lastly with the breadcrumbs.

  • 4.

    Heat a little oil in a frying pan and gently shallow fry the fish cakes for 10 minutes on either side, until golden brown and cooked through.

  • 5.

    Heat some vegetable oil in a frying pan and fry the eggs.

  • 6.

    Spoon a pool of sauce onto the plate, place one large or two small fishcakes on top and then place a fried egg on top of each fishcake.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Fish cakes with parsley sauce.

 
 

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