Kipper Fishcakes with Tartare Sauce and Watercress Salad

Flaked kipper and mashed potato fishcakes served with homemade tartare sauce and a fresh, seasoned watercress salad.

Dinner Fish Seafood Main Course

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.4 kcal total

Carbs

56.1g

per serving

224.5 g total

Fat

80g

per serving

320.1 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

White Wine Vinegar

0.5

tsp

Dijon Mustard

tsp

Capers

Drained, finely chopped

Dairy

400

Whole Milk

For poaching

piece

Egg Yolk

Free-range

piece

Eggs

Free-range, beaten

piece

Egg Yolk

Free-range, for sauce

Fruits

piece

Lemon

Juice only

piece

Lemon

Wedges, to serve

GrainsCereals

200

Plain Flour

For dredging

200

Panko Breadcrumbs

Japanese style

NutsSeeds

tbsp

Parsley

Fresh, chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Fresh, chopped, for sauce

tsp

Chives

Fresh, chopped

OilsFats

tbsp

Olive Oil

For frying

275

Rapeseed Oil

tbsp

Extra Virgin Olive Oil

Seafood

piece

Kipper

Fillets

Vegetables

450

Potatoes

Floury variety, peeled, boiled until tender

piece

Cornichons

Drained, finely chopped

bunch

Watercress

Leaves, washed

Method

Boil kippers in 400ml milk, then cool, drain, and flake the fish while removing bones.

Mash cooked potatoes and combine with flaked kippers, parsley, egg yolk, salt, and pepper.

Form the mixture into four patties and chill in the refrigerator for two hours.

Coat each patty in flour, then beaten egg, and finally panko breadcrumbs.

Fry fishcakes in olive oil over medium heat for three minutes per side until golden.

Blend egg yolks, vinegar, mustard, and salt, then slowly stream in rapeseed oil to thicken.

Stir cornichons, capers, parsley, chives, and lemon juice into the sauce and season.

Toss watercress with olive oil, salt, and pepper in a bowl.

Serve fishcakes with tartare sauce, watercress salad, and lemon wedges.