fishsal salmonfish

For the fish cakes.

1 1/2lb maris potatoes

3 spring onions, chopped

1/2 small fennel bulb, chopped

2 salmon fillets

1 bay leaf

1/2 onion

1 pint of milk

2tbsp fresh chopped parsley

salt and fresh ground pepper

2 eggs, beaten

4oz plain flour

6oz breadcrumbs

For the parsley sauce.

1oz flour

1oz butter

handful of chopped parsley

Pre-heat oven to 200c (gas 6).

Peel, cube and boil the potatoes in salted water for 10-12 minutes. Pour the milk into a large high sided pan big enough to place both the salmon fillets in. Add the bay leaf, salt and pepper, onion and salmon fillets (skin side up)and simmer for 8-9 minutes. Remove and set aside to cool. When the potatoes and soft drain, add a drop of milk and a knob of butter then mash. Flake the salmon into nice size chunks and add this to the mash along with the spring onions, fennel, parsley, and salt and pepper to taste then fold everything together but take care not to break the fish up. Shape into nice size patties. Take one fishcake, dip it into the flour then shake off any excess then into the egg and lastly the breadcrumbs. Push the fishcakes into the breadcrumbs to make sure you get a really good coating. Cook in the oven for 18-20 minutes until golden brown. While these are cooking make the parsley sauce. Add the butter to a pan over a medium heat until melted then add the flour and mix it all together. Cook for 1-2 minutes for the flour to cook out. Sieve the milk a glug at a time into the pan and mix in between until all the milk has gone and you have a nice white sauce the thickness of double cream. Its already seasoned so just add the parsley 2 minutes before the end of cooking then serve.

These salmon fillets were on the reduced section which is a good place to look for very good deals to make cheap meals with all the flavour! All together it made 6 fishcakes so freeze the rest.