Mrs Jenson's Fishcakes

1:23 am on 24 February 2007


  • 1 kg gurnard fillets
  • 2 onions
  • 1 ½ cups plain flour
  • 2 tesp salt
  • ½ tesp nutmeg
  • 150ml cream
  • Milk
  • Garnish with fresh chives


Mince fish and onions in a food processor.

Place in a bowl and add the flour and seasonings.

Add enough milk to make a thin paste and let stand for 1 hour in the fridge then fold in chilled cream.

Fry spoonfuls in clarified butter and serve on a bed of watercress with horseradish cream.


2 garlic cloves

¼ cup horseradish sauce

2 tablespoons fresh lemon juice

1 cup mild American mayonnaise

Mix all ingredients together and season with salt and pepper.

From Jesse Mulligan, 1–4pm

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