Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes in salted water until tender. | 2. Drain, return to the pan and mash thoroughly without milk, butter or water. | 3. Tip the mash into a mixing bowl. | 4. Meanwhile, place the salmon in a suitable pan and cover with 300ml water. | 5. Crumble in the stock cube and add the bay leaf. | 6. Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed). | 7. Turn off the heat, cover the pan and leave for five minutes. | 8. Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato. | 9. Season generously with pepper and lightly with salt. | 10. Mix thoroughly until smooth. | 11. Now flake the remaining fish and fold through the mixture. | 12. Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go. | 13. Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce. | 14. Melt the butter and stir in the flour until smooth. | 15. Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps. | 16. Add the milk and cream. | 17. Reduce the heat and simmer gently for five minutes. | 18. Shred the spinach. | 19. Stir spinach and dill into the thick, creamy sauce. | 20. Cook for a few minutes until the spinach wilts. | 21. Taste and adjust the seasoning. | 22. Preheat the oven to 400F or 200 degrees C. | 23. Oil a baking sheet. | 24. Dust the fish cakes with flour, shaking off any excess. | 25. Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty. | 26. Transfer to the baking sheet and cook in the oven for 10 minutes. | 27. Reheat the sauce and serve with the fish cakes, adding a wedge of lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	500		peeled rinsed	-	-	-	-
salt				-	-	-	-
salmon fillet	350			225307.1777	0.0	31479.5381	10059.4895
chicken stock cube	1/4			89.0	0.0	19.8	0.5
bay leaf	1			-	-	-	-
tomato ketchup	1	tablespoon		89.0	0.0	19.8	0.5
anchovy essence	1	teaspoon		89.0	0.0	19.8	0.5
pepper				-	-	-	-
butter	20			1710.0	78.57	53.43	144.0
flour	20			11565.6	2532.1079999999997	188.02	44.872
milk	100			14884.0	1166.32	768.6	797.88
young spinach leaf	100	g		89.0	0.0	19.8	0.5
dill leaf	2	tablespoons	chopped	89.0	0.0	19.8	0.5
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.