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Salmon and Haddock Fishcake on Buttered Spinach with Sorrel Sauce


  • For the fishcakes

  • For the Spinach

  • For the Sorrel Sauce


  • 1.

    Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and two cloves) until cooked.

  • 2.

    Remove from the milk and, when cool enough to handle, flake the fish, discarding any skin or bone. Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, eggs, parsley and dill by hand until well combined (do not overmix).

  • 3.

    Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.

  • 4.

    Divide the mixture into four equal amounts. Dip in the flour, then the egg and finally the breadcrumbs and shape into patties. Refrigerate for two hours before use. Pan-fry in butter for five minutes each side, then keep warm in the oven.

  • 5.

    Melt the 15g/1oz unsalted butter in a shallow pan. Once the butter is hot and foaming add the spinach and gently heat until the leaves have wilted. Remove from the heat and roughly chop the leaves.

  • 6.

    To make the sorrel sauce, heat the fish stock until it has reduced by half, add the cooked sorrel and cream and gently heat until warmed through. Serve the fishcake on a bed of spinach and pour the sorrel sauce over the top.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Salmon and Haddock Fishcake on Buttered Spinach with Sorrel Sauce.


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