Fish Cakes with Grainy Dijon Sauce

Fish Cakes with Grainy Dijon Sauce
Cook / Prep Time: 45 min

Makes 2 -4 cakes

5 oz Salmon
5 oz Halibut
1 Russet Potato
1 Egg
½ bunch of green onion (chopped)
3 Tbsp Parsley (chopped)
2 Tbsp Grainy Dijon Mustard
½ cup Whipping Cream
1 Tsp Tumeric
Salt and Pepper

  • Preheat oven 400F. Season fish and bake for 10-12 mins. Let cool and reserve.
  • Boil potato to cook, then mash it up for mashed potatoes. Season with salt and pepper.
  • Fold in chopped herbs into potato mix. Check seasoning, then fold in egg. Reserve miz.
  • Brake apart cooked fish and crumble into the potato mixture. Fold well together.
  • Form into fish cakes and reserve.
  • Preheat a pan over medium heat, pan sear fish cakes in pan for 3 to 4 mins per side.
  • Then finish fish cakes in 400F oven for 8-10 mins.
  • Make sauce in a small pan on stove top. Combine mustard, cream and tumeric. Heat through and reduce until it becomes slightly thick. Season sauce with salt and pepper if necessary.
  • Serve fish cakes on top of a pool of sauce.

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