Dill and had­dock fish­cakes, pars­ley sauce

The Observer Magazine - - Food & Drink -

Serves 4 (makes 16)

po­ta­toes 500g, floury and white fleshed had­dock or cod fil­let 500g milk 400g wa­ter 200ml pars­ley stalks 6 bay leaves 3 black pep­per­corns 8 dill fronds 20g bread­crumbs 100g, fine and fresh eggs 2 but­ter 40g plain flour 40g pars­ley 40g dou­ble cream 150ml olive or ground­nut oil a lit­tle to cook

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