Fish Cakes With Hollandaise Sauce
Fish Cakes with Hollandaise Sauce
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Fish Cakes With Hollandaise Sauce
Fish Cakes with Hollandaise Sauce
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
  • 900 gm coley or cod thawed if frozen
  • 2 small onion(s) chopped
  • 1 tsp Himalayan Crystal Salt
  • 2 tbsp tamari sauce
  • 500 gm sweet potato(es)
  • coriander chopped
  • 1 tsp coconut oil to fry in
  • 1 egg
  • corn flour
  • 1 tsp Pepper
  • salad and dressing
For the Hollandaise Sauce
  • 2 egg yolks free-range
  • 1 tsp white wine vinegar
  • 1/2 tsp dijon mustard
  • 1 tsp Himalayan Crystal Salt
  • 100 ml rapeseed oil
  • 2 cornichons drained, finely chopped
  • 2 tsp capers drained, finely chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh chives chopped
  • 1 Lemon juice only
  • Himalayan Crystal Salt
  • Freshly ground black pepper
For the watercress salad
  • 2 bunches watercress leaves washed
  • extra virgin olive oil
  • salt
  • Freshly ground black pepper
  • lemon wedges to serve
Servings:
Instructions
  1. Finely chop onion in food processor.
  2. Cut the fish into chunks and then place them in food processor with salt, tamari sauce and pepper to taste. Lightly blend but do not process too much.
  3. Boil whole potatoes for 5-10 minutes. Cool and grate coarsely and add to fish. Chop the fresh coriander and add to the fish and potato mix. Add some egg white to bind.
  4. Using wet hands, shape into four large patties or 8 smaller ones. Make sure they are not too thick.
  5. Lightly dip fish cakes into beaten egg and coat in corn flour. Lightly spray pan with oil and cook the fish cakes over a medium heat for about 5-7 minutes on each side until they are brown and cooked inside.
  6. For the hollandaise sauce, blend the egg yolks, white wine vinegar, Dijon mustard and salt in a food processor. While the motor is running, gradually pour the oil into the food processor in a steady stream. Bring pot of water to the boil. Transfer mixture to a small err pot and place over pot of boiled water.
  7. Whisk continuously until mixture is lightly cooked and thickens to mayonnaise consistency. Do NOT overcook! Stir in the cornichons, capers, parsley, chives and lemon juice. Season, to taste, with salt and freshly ground black pepper.
  8. For the watercress salad, place the watercress in a bowl, add the oil and season, to taste, with salt and freshly ground black pepper. Mix together until well combined.
  9. Garnish plates with lemon wedge.