Mrs Jenson's Fishcakes
- 1 kg gurnard fillets
- 2 onions
- 1 ½ cups plain flour
- 2 tesp salt
- ½ tesp nutmeg
- 150ml cream
- 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.