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Smoked Salmon and Haddock Fishcake with a Chive Beurre Blanc and Wilted Spinach

Tasty deep-fried fishcakes featuring smoked salmon, haddock, and quail's eggs, served with buttery chive sauce and wilted spinach.

SeafoodMain CourseFishcakesFrench Technique
Estimated Nutrition
Calories
903.7
kcal / serving
3614.8 kcal total
Carbs
26.1g
per serving
104.5 g total
Fat
74.5g
per serving
298.2 g total
Protein
32.1g
per serving
128.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
4
piece
Quail's Eggs
soft-boiled
2
piece
Eggs
free-range, beaten
225
g
Salted Butter
cut into cubes
50
g
Butter
for spinach
Fruits
1
piece
Lemon
zest and juice
GrainsCereals
110
g
Plain Flour
110
g
Panko Breadcrumbs
Japanese style
Liquids
4
tbsp
White Wine
NutsSeeds
1
tbsp
Flat leaf Parsley
freshly chopped
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
4
tbsp
Chives
chopped
OilsFats
500
ml
Vegetable Oil
for deep frying
Seafood
150
g
Smoked Salmon
diced
200
g
Smoked Haddock
cleaned and flaked
Vegetables
225
g
Floury Potatoes
peeled and cut into chunks
2
piece
Shallots
thinly sliced
250
g
Spinach Leaves
roughly chopped

Method

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