Fish Cakes Recipe

Matt makes a Salmon Fish Cake with an easy Hollandaise Sauce….

Fish Cakes with Hollandaise Sauce

Serves 6


For the Hollondaise sauce:

60ml (4tbsp) White Wine Vinegar

3 egg yolks

115og Unsalted Melted Butter

Lemon Juice


For the coating:

100g/4oz white bread Slices

50g flour

1 egg beaten

For the fish cakes:

450g/1lb potatoes

45og/1lb Salmon1 hard-boiled egg, chopped

1 lemon, zest only

2 tbsp fresh parsley, chopped

1⁄2 tsp salt


3 tbsp vegetable oil, for frying

1. Place the vinegar in a pan and bring to the boil, set aside. Place 15g of the butter in a bowl and set over a pan of boiling water. When melted take off and allow to cool. Now add the egg yolk and whisk together. Place the bowl back over the hot water and add the rest of the butter adding a little at a time. When you have the desired consistency, finish off with a little lemon juice and salt to taste.

2. Preheat the oven to 150C/300F/Gas 2. Blitz the bread in a food processor lay on a baking sheet and cook until just about to turn golden. Blitz in the food processor and repeat the process; set a side.

3. Peel and cut the potatoes in chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.

4. Meanwhile, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, remove the skin and any bones. Flake the fish.

5. Carefully mix the potato, fish, hard-boiled egg, lemon, parsley, salt and a good grinding of black pepper. Shape into four round cakes using floured hands.

6. Beat the egg in a shallow bowl. Coat each cake in flour, the egg wash , then the breadcrumbs. Reshape if necessary. At this stage they can be chilled for 24 hours.

7. Heat the oil in a frying pan and fry the cakes over a medium heat until golden on each side, and then place in the oven at 180oC/Gas 5 for a further 6 minutes.

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posted by the London Cookery School Underground Cookery School