![Fish cakes with beurre blanc sauce Fish cakes with beurre blanc sauce](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/4f40b7adf2f0d249bceaf6acda0ab823/Derivates/ef6374c4c5ca99feb0eddd16117a57d69878709f.jpg)
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Ingredients
Fish cakes
- 1500 g water
- 3 tsp Vegetable stock paste (see Tips)
- 400 g potatoes, peeled and cut into cubes (1 cm)
- 1 red onion
- 3 garlic clove
- 450 g boneless white fish fillets, cut into pieces (5 cm - see Tips)
- 3 - 4 spring onions/shallots, trimmed, cut into pieces
- 1 bunch fresh dill, fronds only
- 4 sprigs fresh parsley, leaves only
- 50 g cornichons
- 1 long red chilli, trimmed and deseeded
- 40 g extra virgin olive oil
- sea salt, to season
- ground black pepper, to season
- 100 g plain flour
- 200 g panko breadcrumbs
- 3 eggs
- oil, to shallow fry (approx. 2 cups)
Beurre blanc sauce (optional)
- 280 g salted butter, cut into pieces
- 5 sprigs fresh dill, fronds only (approx. 10 g)
- 2 bunches fresh chives (approx. 50 g)
- ½ onion
- ½ long red chilli
- 4 garlic cloves
- 40 g extra virgin olive oil
- 250 g cherry tomatoes
- 100 g white wine vinegar
- 1 lemon, juiced (approx. 40g)
- 1 tbsp Dijon mustard (20 g)
- sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 2596 kJ / 620.5 kcal
- Protein
- 19.6 g
- Carbohydrates
- 42.7 g
- Fat
- 42 g
- Saturated fat
- 20.4 g
- Fiber
- 3.8 g
- Sodium
- 353.5 mg
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