Salmon and Haddock Fishcake on Buttered Spinach with Sorrel Sauce

Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.

Seafood Main Course Salmon Spinach Haddock Fishcakes

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

41.1g

per serving

164.2 g total

Fat

78.2g

per serving

312.8 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

for coating

CondimentsSauces

tsp

Anchovy Essence

Dairy

500

Milk

for poaching, seasoned with onion, carrot, bay leaf, pepper, and cloves

115

Butter

melted

piece

Eggs

hard-boiled and chopped

piece

Egg

beaten for dipping

Butter

for frying

Unsalted Butter

for spinach

150

Cream

GrainsCereals

100

Breadcrumbs

white or brown

Liquids

475

Fish Stock

NutsSeeds

tbsp

Parsley

chopped

tbsp

Dill

chopped

piece

Salt And Freshly Ground Black Pepper

to taste

Seafood

350

Haddock Fillet

smoked, undyed

225

Salmon

Vegetables

350

Mashed Potatoes

dry

piece

Onion

finely diced and sweated in butter

450

Spinach

washed

handful

Sorrel

wilted in butter and chopped

Method

Poach the haddock and salmon in seasoned milk with aromatics until cooked.

Flake the fish and mix haddock with potatoes, butter, onions, and anchovy essence.

Fold in the salmon, chopped eggs, parsley, and dill by hand.

Season to taste and add poaching milk if the mixture is dry.

Form into four patties, coat with flour, egg, and breadcrumbs, then chill for 120 minutes.

Pan-fry patties in butter for five minutes per side and keep warm.

Wilt the spinach in 15g of butter and roughly chop the leaves.

Reduce the fish stock by half, then stir in sorrel and cream.

Serve the fishcakes on top of the spinach and garnish with sorrel sauce.