Delicate fish cakes made with smoked salmon, white fish, and blended roe, coated in a crispy Parmesan-roe crumb. Served over wilted spinach and finished with a rich, velvety Parmesan cream sauce — this elegant dish delivers comfort and sophistication in every bite. Perfect for refined starters or main courses.
Ingredients:
Parmesan cream sauce:
- 20 g butter salted
- 20 g plain flour
- 300 g whole milk
- 200 g double cream
- 100 g Parmesan grated
- 400 g wilted spinach
Fish cake mix:
- 500 g mashed potato
- 80 g sauteed leek
- 100 g poached white fish
- 100 g smoked salmon trimmings
- 100 g blended roe
Fish cake crumb:
- 24 g parsley flat leaf
- 40 g parmesan grated
- 20 g roe powder
- 300 g breadcrumbs
Fish cake:
- 1200 g fish cake mix
- 400 g fish cake crumb
- 100 g flour
- 100 g water
How to prepare
Preparation time: 80 minutes
Cook time: 6 minutes
Parmesan cream sauce:
In a pan melt the butter then stir in the flour to make a roux. Slowly add the milk to the roux and stir continuously to avoid lumps. Now add the cream and cheese and bring to a simmer. Allow to cook out for a few mins then remove and serve.
Fish cake mix:
In food processor or a bowl blend or mix the potato with the roe. Now in a bowl fold in the leeks, poached fish and smoked salmon ensuring not to break up the fish too much. It should form a dough like mix. If mix is a bit wet, then dust with flour.
Fish cake:
In a bowl whisk the flour and water together to form a batter. Mould the fish cake mixes into 60 g pucks then dip into the batter mix and then drain and place into the crumb mix. Reshape and then fry at 180°C until golden brown and cooked through. Fish cake crumb: In a food processor, blend the parsley with the roe and parmesan. Then mix in the breadcrumbs.
Serving:
Place some wilted spinach onto the plate and stack two cakes on top then pour over some of the sauce
