Fishcake with trimmings

House Fishcake with baby spinach and beurre blanc

Serves 4, prep 30 mins, cooking time 20 mins

Ingredients
For the fishcake
360g fish mix of Freedom Food salmon, naturally smoked haddock, sustainable pollock
360g potatoes - peeled, boiled and mashed
1 tblsp fresh coriander leaves - washed & chopped
Salt and pepper to taste
Breadcrumbs
Freedom Food free-range egg yolk - beaten

For the spinach and beurre blanc
800g spinach, washed
40g salted butter
200ml of beurre blanc (white butter sauce)
Salt and pepper to taste

Method
1. Place fish mix into a pan, cover with water and heat until the water starts to boil. Remove from heat and leave to stand for 15 minutes. Then drain and allow to cool.
2. In a large bowl, combine the mashed potatoes, coriander and fish mix. Mix well and add salt and pepper to taste.
3. Divide the fishcake mix into four portions, squeeze each one into a ball and flatten slightly.
4. Dunk each ball in the beaten egg yolk, then in the breadcrumbs, ensuring that it is completely covered and patting off any excess breadcrumbs.
5. Fry the fishcake until very dark brown
6. Meanwhile, sauté the spinach with butter until wilted and season. Make sure all excess water is drained/cooked off.
7. Place spinach ball into centre of plate & add the cooked fishcake on top.
8. Heat the beurre blanc and pour around the spinach.
Alternatively, serve the fishcake with a home-made salsa verde or tartare sauce.