Msc Fishcake Recipe

Poach fish

Place the fish fillets in a wide shallow pan and cover with cold water (or enough to cover). Add a pinch of salt. Bring just to a gentle simmer over medium heat and poach until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness. Remove fish with a slotted spoon and set aside to cool; reserve 2–3 tablespoons of the poaching liquid.

Flake and combine

Flake the cooled fish into large pieces, removing any remaining bones. In a bowl, combine the riced/mashed potatoes, flaked fish, softened butter (25 g), chopped parsley, sliced spring onion, lemon zest, Dijon mustard, sea salt and black pepper. Add 1–2 tablespoons of the reserved poaching liquid if the mixture feels dry. Gently fold until evenly combined but not overworked.

Shape

Portion the mixture into 6 equal portions (for about 3–4 generous cakes or 6 small ones). On a lightly floured surface, shape each portion into a round patty about 2 cm thick. Chill the formed cakes on a tray in the fridge for 20 minutes to firm up (this helps them hold together when frying).

Prepare coatings

Set up a dredging station: one plate with flour (50 g), one shallow bowl with 1 beaten egg, and one plate with breadcrumbs (120 g). Season the flour lightly with a pinch of salt and pepper.

Coat

Remove chilled cakes. Dredge each cake first in flour, shaking off excess, then dip in beaten egg, and finally press into breadcrumbs to coat evenly. Place on a tray and return to the fridge for 10 minutes to set the coating.

Cook

Heat a large frying pan over medium heat and add the vegetable oil (60 ml) so it covers the base. When the oil is hot but not smoking (about 170–180°C equivalent; a breadcrumb should sizzle), add the fishcakes in a single layer without overcrowding. Fry for 3–4 minutes per side until golden brown and heated through. Turn carefully with a spatula. Transfer cooked cakes to a plate lined with kitchen paper to drain and keep warm in a low oven (90°C) if needed.

In a separate sauté pan over medium heat, melt 60 g of butter. Add the finely chopped shallot and cook for 2–3 minutes until softened but not browned. Add the minced garlic and cook for 30 seconds until fragrant.

Add the baby spinach in batches, stirring until wilted. Once all the spinach is incorporated and wilted, spoon out any excess liquid if there is a lot, leaving a glossy coating from the butter.

Stir in the capers, lemon juice and the optional double cream (30 ml) if using. Cook gently for 1–2 minutes until sauce is glossy and slightly thickened. Season with 1/2 tsp sea salt and black pepper to taste. If sauce is too thick, thin with 1–2 tablespoons of reserved fish poaching liquid or water.

Keep the sauce warm over very low heat until ready to serve.

Bring 1 litre of water with 1 tsp white wine vinegar to a gentle simmer in a wide saucepan. Crack an egg into a small cup. Stir the water to create a gentle whirlpool and slip the egg into the center. Poach for 3–3½ minutes for a runny yolk (longer for firmer yolk). Remove with a slotted spoon and drain briefly on kitchen paper. Repeat for the second egg.

Place 1–2 fishcakes on each plate. Spoon a generous amount of warm spinach & caper butter sauce alongside or over the cakes. If using, top each portion with a poached egg and scatter extra chopped parsley. Serve with lemon wedges on the side for squeezing over.