Ingredients

Ingredients For the fishcakes

• 600g/1lb 5oz salmon fillet, skin on

• 600g/1lb 5oz cod fillet, skin on

• boiling water

• salt and freshly ground black pepper

• dash white wine vinegar

• 4 big floury potatoes, cooked and mashed with skin

• 2 medium red onions, finely diced

• 3 long, red chillies, seeded and chopped

• 2 handfuls chopped parsley

• 2 handfuls chopped coriander

• 2 lemons, juice only and zest of 1

• flour, for dusting

• 100g/3½oz butter

• 200ml/7fl oz oil

For the Salsa Verde

• 50g/2oz white breadcrumbs

• 1½ tbsp of red wine vinegar

• basil, small bunch

• flat-leaved parsley, small bunch

• 3 garlic cloves, chopped

• ½ tsp salt and freshly ground black pepper

• 120ml/4fl oz olive oil

• 6 anchovy fillets, roughly chopped

• 1 tbsp salted capers, rinsed

• 2 eggs

Description

Recipe Uses 600g/1lb 5oz Salmon Fillet, Skin On, 600g/1lb 5oz Cod Fillet, Skin On , Boiling Water, Salt And Freshly Ground Black Pepper, Dash White...

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