Cod and Potato Cake with Grain Mustard Sauce
Recipe: Cod and Potato Cake with Grain Mustard Sauce
This is one of my favourite dishes – crunchy crumbed fish, fried eggs, buttery spinach and mustard cream sauce – yum! Normally I would serve this with hollandaise sauce, but when I’m not in the mood for spending the time and care needed to perfect hollandaise, this mustard grain sauce is the perfect substitute.
**Wine Pairing: Sauvignon Blanc or Riesling
Cod & Potato Cake with Grain Mustard Sauce
For the fish cakes
450g cod fillets
2 bay leaves
1 tsp lemon zest
1 tbsp chopped parsley
1 tbsp chopped capers
2 anchovy fillets (optional)
1 spring onion finely sliced
Salt & Pepper
1 egg, beaten
Oil for frying
For the Spinach:
Salt & pepper
Creamy Mustard Sauce:
1/3 cup dry white wine (or light stock)
1/2 cup heavy cream
2 large tbsp whole grain mustard
salt & pepper
- Place fish and bay leaves in a pan or pot, and cover with a mix of 2/3 milk, 1/3 water. Cover, bring to the boil and then simmer for 4 minutes. Take off the heat and leave covered to stand for 10 minutes.
- Boil potatoes until tender but not broken up or mushy. When ready and cooled, mash them dry, without adding any liquid (you can add salt and pepper to taste).
- Remove fish from milk, pat dry and flake into small pieces.
- In a bowl combine the potato, lemon zest, parsley, capers, anchovies, spring onions, salt & pepper, and mix together well. Taste when done and add more seasoning if you need to.
- Now gently add the fish flakes to the potato mix. Next carefully shape mixture into 4 cakes.
- Cover the cakes with egg, either brushing or gently lying into the bowl. Then cover all over with bread crumbs.
- Heat oil in a frying pan. To test when ready, drop a piece of dry breadcrumbs in – if it sizzles and quickly turns golden brown, its ready to use.
- Fry the fish cakes over a medium heat for about 5 minutes on each side until crisp and golden.
- While these are frying you can be making the spinach and mustard sauce. Add butter to a frying pan and when hot through in the pinch with some salt and pepper. The spinach will cook down very quickly. When done remove and keep warm.
- For the mustard sauce, reduce wine or stock down to about a 1/3. and bubble away until a nice thickened sauce. Now whisk in the mustard and salt & pepper.
- Finally fry an egg to your liking. To plate up first lay down the spinach, place the fish cake on top, then fried egg. Finish by drizzling the mustard sauce around the plate. Sprinkle with a little chopped parsley