Kipper Fishcakes with Tartare Sauce and Watercress Salad

Flaked kipper and mashed potato fishcakes served with homemade tartare sauce and a fresh, seasoned watercress salad.

Dinner Fish Seafood Main Course

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.4 kcal total

Carbs

56.1g

per serving

224.5 g total

Fat

80g

per serving

320.1 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

White Wine Vinegar

0.5

tsp

Dijon Mustard

Dairy

400

Whole Milk

For poaching

piece

Egg Yolk

Free-range

piece

Egg

Free-range, beaten

Fruits

piece

Lemon

Juice only

GrainsCereals

200

Plain Flour

For dredging

200

Panko Breadcrumbs

Japanese style

NutsSeeds

tbsp

Parsley

Fresh, chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Fresh, chopped, for sauce

tsp

Chive

Fresh, chopped

OilsFats

tbsp

Olive Oil

For frying

275

Rapeseed Oil

tbsp

Extra Virgin Olive Oil

Seafood

piece

Kipper

Fillets

Vegetables

450

Potato

Floury variety, peeled, boiled until tender

piece

Cornichon

Drained, finely chopped

tsp

Caper

Drained, finely chopped

bunch

Watercress

Leaves, washed

Method

Serve fishcakes with tartare sauce, watercress salad, and lemon wedges.

Toss watercress with olive oil, salt, and pepper in a bowl.

Stir cornichons, capers, parsley, chives, and lemon juice into the sauce and season.

Mash cooked potatoes and combine with flaked kippers, parsley, egg yolk, salt, and pepper.

Blend egg yolks, vinegar, mustard, and salt, then slowly stream in rapeseed oil to thicken.

Boil kippers in 400ml milk, then cool, drain, and flake the fish while removing bones.

Fry fishcakes in olive oil over medium heat for three minutes per side until golden.

Coat each patty in flour, then beaten egg, and finally panko breadcrumbs.

Form the mixture into four patties and chill in the refrigerator for two hours.