Kipper and Chive Cakes with Lemon Beurre Blanc and a Spinach and Bean Salad

For a tasty fish dish try Lesley Waters's recipe for fishcakes served with a spinach salad and rich lemon sauce
By Lesley Waters
Kipper and Chive Cakes with Lemon Beurre Blanc and a Spinach and Bean Salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus up to 24 hrs chilling
  • Effort: medium

Ingredients

main

  • 500 g Maris Piper potatoes, peeled and cut into chunks
  • 300 g butter
  • 8 tbsp chopped flat leaf parsley
  • 4 tbsp chopped chives
  • freshly ground black pepper
  • 300 g cooked kipper fillets, skinned and flaked
  • flour
  • 1 egg
  • 100 g fresh white breadcrumbs
  • sunflower oil, for shallow-frying

For the spinach and bean salad:

  • 230 g round French beans
  • 100 g spinach leaves
  • extra virgin olive oil
  • rock salt and freshly ground black pepper

For the lemon beurre blanc:

  • 2 shallots, finely chopped
  • 4 black peppercorns
  • 2 stalks parsley
  • 225 ml white wine
  • 1 tbsp white wine vinegar
  • 6 tbsp double cream
  • 55 g unsalted butter, diced and chilled
  • black pepper
  • lemon juice, to taste

Method

1. Cook the potatoes in a saucepan of salted boiling water until tender; drain. Mash the potatoes with the butter.

2. In a large bowl mix together the mash, parsley and chives and season generously with pepper. Gently fold in the flaked kipper.

3. Using floured hands shape the mixture into 4 round cakes. Dip each into the egg followed by the breadcrumbs. Chill for up to 24 hours.

4. Before you fry the fishcakes cook the lemon beurre blanc. Place the shallots, peppercorns, parsley stalks, wine and vinegar in a medium saucepan. Bring to the boil and simmer until the mixture has reduced by half.

5. Add the cream and reduce a little further. Turn down the heat and gently whisk in the chilled butter.

6. Pass the sauce through a sieve and season with salt and pepper and lemon juice to taste. Keep warm until needed.

7. Heat the oil in a large frying pan and shallow-fry the cakes over a medium heat for 3-4 minutes on each side until golden brown and completely heated through.

8. Meanwhile, make the spinach and bean salad. Cook the beans in boiling water for 2-3 minutes or until just tender. Drain, plunge into cold water and drain once more.

9. Place the beans in a large bowl; pour over the olive oil and season generously with rock salt and freshly ground black pepper. Add the spinach to the bowl and gently toss together.

10. To serve, divide the spinach and bean salad between four large plates, top each with a fish cake and spoon around the lemon beurre blanc.

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