Salmon Fish Cakes with Dill and Spinach Sauce ๐๐ฅ๐ฟ
Overview:
These homemade salmon fish cakes with a delightful dill and spinach sauce are a true culinary delight! With a prep time of just 35 minutes and a total cooking time of 1 hour and 10 minutes, this recipe serves 4, making it perfect for a weeknight dinner or a special occasion. Bursting with flavor and wholesome ingredients, these fish cakes are bound to become a household favorite!
Ingredients:
Quantity | Ingredient |
---|---|
500g | Potatoes |
– | Salt |
350g | Salmon fillets |
1/4 | Bay leaf |
1 tbsp | Tomato ketchup |
1 tsp | Pepper |
1 tbsp | Butter |
– | Flour |
20ml | Milk |
20ml | Cream |
100g | Dill leaves |
100g | Spinach |
2 | Lemons |
Instructions:
-
Boil the Potatoes:
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-
Prepare the Mash:
- Drain the potatoes and return them to the pan. Mash them thoroughly without adding milk, butter, or water.
-
Prepare the Salmon:
- Place the salmon fillets in a suitable pan and cover them with 300ml of water.
- Crumble in the stock cube and add the bay leaf.
- Bring the water to a boil, then reduce the heat and cook the fish for five minutes on each side. If the fish is totally immersed, cook for 10 minutes on each side.
- Turn off the heat, cover the pan, and let it sit for five minutes.
-
Mix Ingredients:
- Add half of the cooked fish (reserve the stock for later), tomato ketchup, and anchovy essence (if desired) to the mashed potatoes.
- Season generously with pepper and lightly with salt.
- Mix thoroughly until smooth.
- Flake the remaining fish and fold it into the mixture.
-
Shape and Chill:
- Form the mixture into eight regular-sized fish cakes or 12 smaller ones. Lay them on a plate as you go.
- Chill the fish cakes in the fridge for at least 15 minutes, or up to 24 hours, covered with clingfilm.
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Prepare the Sauce:
- Melt the butter in a saucepan and stir in the flour until smooth.
- Discard the bay leaf from the fish stock, then gradually add the hot stock to the saucepan, stirring constantly to avoid lumps.
- Add the milk and cream, then reduce the heat and simmer gently for five minutes.
- Shred the spinach and stir it along with the dill into the sauce. Cook for a few minutes until the spinach wilts.
- Taste and adjust the seasoning as needed.
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Cook the Fish Cakes:
- Preheat the oven to 400ยฐF (200ยฐC) and oil a baking sheet.
- Dust the fish cakes with flour, shaking off any excess.
- Heat oil in a frying pan and fry the fish cakes for about five minutes on each side until nicely crusty.
- Transfer the fish cakes to the baking sheet and cook in the oven for 10 minutes.
-
Serve:
- Reheat the sauce and serve it with the fish cakes, accompanied by wedges of lemon for an extra zing!
Nutritional Information (per serving):
- Calories: 344
- Fat: 15.2g
- Saturated Fat: 4.5g
- Cholesterol: 59.6mg
- Sodium: 243mg
- Carbohydrates: 31.8g
- Fiber: 4.8g
- Sugar: 1.9g
- Protein: 22.6g
Conclusion:
These salmon fish cakes with dill and spinach sauce are a delightful blend of flavors and textures, making them a perfect choice for any occasion. Whether you’re looking for a quick weeknight meal or planning a special dinner, this recipe is sure to impress! Enjoy the deliciousness of homemade fish cakes and elevate your culinary experience with this flavorful dish.