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Pan-Seared Fish Patties with Dill Cream Sauce

Pan-Seared Fish Patties with Dill Cream Sauce
This classic comfort food dish features crispy fish patties, boiled potatoes, and a tangy dill cream sauce. Made with white fish fillet, fresh dill, and a hint of salt, it's easy to make and always a hit.
Ingredients
  • 450g (1 lb) white fish fillet (cod, haddock or pollock)
  • 225ml (1 cup) EU / 1 cup US heavy cream (15% EU / 36% US)
  • 30g (2 tbsp) EU / 2 tbsp US unsalted butter
  • 30g (2 tbsp) EU / 2 tbsp US plain breadcrumbs
  • 15g (2 tbsp) chopped fresh dill
  • 5g (1 tsp) salt
Instructions

1. Cut the fish fillet into small pieces and blend in a food processor until coarsely chopped.

2. Add 60g (2.1 oz) of breadcrumbs, 15g (2 tbsp) of chopped fresh dill, and 5g (1 tsp) of salt. Mix well to combine.

3. Divide the mixture into 4 equal portions and shape each into a round patty.

4. Heat 30g (2 tbsp) of unsalted butter in a non-stick pan over medium heat (180°C EU / 350°F US).

5. Fry the patties until golden brown and cooked through, about 4-5 minutes per side.

6. Meanwhile, boil 3-4 large potatoes in salted water until tender. Drain the potatoes and serve alongside the fish patties.

7. In a small bowl, mix 225ml (1 cup) of heavy cream with 5g (1 tsp) of salt and 15g (2 tbsp) of chopped fresh dill.

8. Serve the cream sauce on top of the fish patties.

Tools
  • Non-stick pan
  • Food processor
  • Cutting board
  • Mixing bowl
  • Measuring cups
  • Spatula

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