FISH CAKES WITH HERB YOGURT SAUCE

Fish cakes can be made in so many ways. This is an updated version with more flavour and texture. These are good with potatoes and cabbage on the side.

Serves 4

600g pollack fillet, or other firm white fish fillet

100g carrots, grated

1 onion, grated

4 tbsp finely chopped parsley leaves

2 tbsp finely chopped tarragon leaves

2 eggs, lightly beaten

100ml single cream

75g small (not jumbo) rolled oats

4 tbsp plain flour

100ml sparkling water

2 tsp sea salt flakes

2 tbsp salted butter

2–3 tbsp neutral-tasting vegetable oil freshly ground black pepper lemon slices, to serve herb flowers, to serve (optional)

For The Sauce

300g full-fat crème fraîche

200g carrot, coarsely grated leaves from a large bunch of parsley, finely chopped large bunch of dill, coarse stalks removed, finely chopped finely grated zest of 1 lemon

2–3 tbsp lemon juice

Preheat the oven to 180°C/gas 4.

Chop the fish finely with a sharp knife, or use a food processor. Place in a large mixing bowl and add the carrots, onion, herbs, eggs and cream. Now add the oats and flour and mix again; finally fold in the sparkling water and season with the salt, then pepper to taste.

Melt the butter with the oil in a large frying pan (skillet) over a medium heat. Form oval-shaped balls of the fish mix with a tablespoon, using your free hand to help. Place them gently in the melted butter mixture and fry for about 4 minutes on each side. With a slotted spoon, transfer the fish cakes to an ovenproof dish and bake them in the oven for about 10 minutes.

Meanwhile, make the sauce. In a mixing bowl, mix the crème fraîche, carrot, herbs and lemon zest, then season to taste with lemon juice, salt and pepper.

Serve the fish cakes with the sauce and lemon slices, and a sprinkling of herb flowers, if you like and have them to hand.