White Fishcakes with Prawn, Egg and Dill Sauce

A classic scandinavian fish dish found on deliciousmagazine.co.uk
White Fishcakes with Prawn, Egg and Dill Sauce

Try this simple fishcake recipe, served with a prawn, egg and dill sauce,
which is healthy and super tasty.

Serves 4

450 g [1 lb] white fish fillet, such as cod, skinned, cut into chunks
4 tbsp semi-skimmed milk
2 tbsp half-fat crème fraîche
2 tbsp cornflour
A generous grating of nutmeg
1 tbsp chopped fresh dill
Grated zest of 1 lemon
Spray of olive oil
For the shrimp, egg and dill sauce:
150 ml [5 fl oz] chicken stock
15 g [0,5 oz] butter
1 tbsp plain flour
80 ml [2,7  fl oz] semi-skimmed milk
2 tbsp half-fat crème fraîche
75 g [2,65 oz] cooked and peeled North Atlantic prawns
1 hard-boiled egg, chopped
1 tsp lemon juice
1 tbsp chopped fresh dill


[1] Blend the fish with the milk in a food processor. Put in a bowl and beat in the crème fraîche, cornflour, nutmeg, dill, lemon zest and seasoning. Chill for 30 minutes.

[2] Using wet hands, shape the mixture into 8 patties, then chill.

[3] In a pan, bring the stock to the boil; simmer until reduced to 80ml. Melt the butter in another pan, add the flour and stir over a low heat for 1 minute. Gradually stir in the stock, milk and crème fraîche. Cook for 5 minutes, stirring all the time.

[4] Spray a frying pan with a little oil and fry the fishcakes over a medium heat for 2 minutes each side until golden. Transfer to a lined baking tray and bake in the oven for 8 minutes until cooked through.

[5] Stir the prawns, egg, lemon juice, dill and seasoning into the sauce. Serve the fishcakes with the sauce and steamed broccoli, if you like.