Salmon cakes with sweet butter sauce recipe

Cathy got her deep-fryer out to create these fab fish cakes on Come Dine With Me Merseyside

Serves 4

Ingredients

Juice 2 lemons
290ml chicken stock
150ml double cream
110g butter
3 large potatoes, diced
2 salmon fillets, skinned and de-boned
200ml white wine
4 shallots, finely chopped
Bunch of flat leaf parsley, finely chopped
1 tbsp chopped fresh dill
3 tbsp plain flour
1 egg, beaten
Handful of fresh breadcrumbs
Oil, for deep-frying

METHOD

Bring the lemon juice and chicken stock to the boil and bubble rapidly until reduced by half. Add the cream and butter, whisk lightly then remove from the heat and set aside.
Boil the potatoes until tender then drain and mash well.
Place the salmon in a saucepan and cover with the wine and shallots. Bring to a very gentle simmer then cook for 2-3 minutes, or until the fish is just cooked through. Drain the liquid from the salmon and shallots and set aside to cool.
Tip the salmon and shallots into a bowl with the potatoes, parsley and dill. Gently mix together then cover and chill until needed.
When ready to cook, roll the mixture into balls and dust with flour, then egg, then breadcrumbs. Heat the oil in a deep heavy-based saucepan until sizzling hot, or until a cube of bread browns within a minute. Deep-fry the fishcakes for 2-3 minutes, or until golden. Gently reheat the sauce and serve with the fishcakes.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.