Fish cakes with Hollandaise sauce

Fish cakes with Hollandaise sauce: Crispy deliciousness. Image: Silwood School of Cookery.

Fish cakes with Hollandaise sauce – Delicious starter or main dish

Appetising and simply delightful. This fish dish can be served as a canapé, starter of main dish.

Fish cakes with Hollandaise sauce

Fish cakes with Hollandaise sauce: Crispy deliciousness. Image: Silwood School of Cookery.

Looking for a versatile dish that can serve as a canapé, starter or main dish? Try these fish cakes with Hollandaise sauce. It is easy to prepare and an appetising bite whichever way to decide to serve it.

Fish is such an important part of our diet. It is loaded with omega-3 fatty acids and contains vitamins D and B2. It is further packed with calcium and phosphorus. And don’t forget about all the other incredible minerals, such as iron, zinc, iodine, magnesium, and potassium. It is recommended to eat fish twice a week to ensure you get all the goodness locked up in fish.

This fish cakes and Hollandaise sauce recipe is a very delicious way to include another fish dish in your diet. The creamy Hollandaise sauce adds that little bit extra which elevates this dish even further.

If you like to do your food preparation ahead of time, you will be delighted to know that fish cakes can be made ahead of time and reheated in a preheated oven at 180°C for approximately 5 minutes.

Fish cakes with Hollandaise sauce recipe

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Recipe by Silwood School of Cookery Course: Starter, MainCuisine: GlobalDifficulty: Easy


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  • Fish cakes
  • 360 g cooked fish, skinless and boneless

  • 400 g potatoes

  • 70 g butter

  • salt and pepper

  • 20 ml coriander, parsley or fennel

  • 1 lemon

  • 1 clove garlic, crushed

  • 1 chilli, deseeded and chopped (optional)

  • 65 ml flour

  • 1 egg, beaten

  • 150 ml dry white breadcrumbs

  • oil for frying

  • Blender Hollandaise
  • 30 each white wine vinegar

  • 30 ml water

  • 15 ml cold water

  • 3 egg yolks

  • 250 g butter

  • 1 squeezed lemon, to taste

  • salt

  • cayenne pepper

  • Specialised equipment
  • deep fryer

  • bain-marie


  • Fish cakes
  • Flake the fish making sure that there are no bones left in it.
  • Place the potatoes in a pot and cover with cold water, bring to a boil and simmer until the potatoes are completely cooked through. Remove, peel and mash with butter.
  • Sieve this mixture to remove any lumps, season with salt and pepper.
  • Mix equal weight of potato and fish together. Flavour with your chosen herb, lemon zest, garlic, chilli (optional) and lemon juice to taste.
  • Adjust the seasoning and shape into 8 x 90 g round disks (20 – 30g if serving as canapes). Refrigerate to firm.
  • Dust each fish cake in seasoned flour, coat in egg and lastly cover with breadcrumbs.
  • Heat oil in a deep fat fryer to 180°C and fry until golden.
  • Blender Hollandaise
  • In a small saucepan combine the vinegar and water, cook the mixture over high heat until it is reduced to 15 ml. Remove from the heat and add 15 ml cold water.
  • Place the reduction in a blender and add the egg yolks. Blend briefly.
  • Melt the butter and then drizzle slowly into the blender whilst blending. Do not add too quickly as you are forming an emulsion. When all the butter has been incorporated, correct the seasoning with lemon juice, salt and cayenne pepper. If too thick, make it thinner with a few drops of hot water.
  • To serve as a canapé
  • Make 20 – 30g fish cakes and serve in Chinese spoons with hollandaise and garnished with dill/fennel.
  • To serve as a starter
  • Place 90 g of fishcakes onto a warmed plate. Serve with hollandaise and a beautifully garnish with baby leaves.
  • To serve as the main dish
  • Place hot fishcakes onto a warmed plate. Serve with 50 ml hollandaise, mashed potatoes and vegetables.


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