Fish cakes with veggetable mix and lemon-shrimp sauce

Serves 6

450g mixed fish such as cod, haddock, salmon, smoked haddock
2 tbsp freshly chopped parsley
1 quantity mashed potato
1 egg, beaten
Salt and freshly ground black pepper
vegetable oil, for frying


Heat the oven to 190C/375F/Gas 5.
Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.
Mix the fish, potato and parsley together with enough of the egg to bind the mixture. Mix together carefully so as not to break up the fish too much. Season well.
Shape into 8-12 patties, depending on how large you want them to be and chill thoroughly.
Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through.

Creamy lemon-shrimp sauce

Put 1 part shrimp or lobster stock and 3 parts cream in the pot and reduce by half on a med low heat. Add the juice of 1/2 lemon and grated peel. Chop some shrimps into small pieces and add to the sauce. Season with fish sauce, salt, white pepper and pinch of sugar. 

Add some chopped fresh herbs such as dill, parsley or chives.