Fishcakes with Mornay Sauce and Asparagus Serves 4

What You Will Need

  • 100g salmon (diced)
  • 100g squid dice (diced)
  • 50g mussels (cooked)
  • 200g mashed potatoes
  • 1 egg (beaten)
  • 100g Orkney cheddar (grated)
  • 40g red onion
  • 1tbs chopped herbs
Coating Ingredients
  • 1 egg
  • 50g flour
  • 50g breadcrumbs
Cheese Sauce Ingredients
  • 50g flour
  • 50g butter
  • 300ml milk
  • 200g Orkney cheddar (grated)
  • 1tbsp chopped herbs
  • 4 asparagus spears (cooked)
Fishcakes with Mornay Sauce and Asparagus

In a mixing bowl mix the salmon, squid and mussels

Add the chopped herbs and onion, then add the egg and season and then combine with the mashed potato

Divide into 4 pieces and shape into fish cakes, using a palette knife to shape

To breadcrumb; dip the fishcake in the flour, then into egg wash and then finally into breadcrumbs

Heat a non-stick frying pan and cook gently until golden on both sides

Cheese Sauce Method

Melt the butter over a gentle heat, add the flour and cook out for 3-4 minutes

Slowly add the milk and cook out for 3-4 minutes, until the right consistency, then add the cheese

To Serve

Place cheese sauce on the plate, the fish cake on top and garnish with asparagus