White fishcakes with prawn, egg and dill sauce recipe | delicious. magazine

Ingredients

• 450g white fish fillet, such as cod, skinned, cut into chunks
• 4 tbsp semi-skimmed milk
• 2 tbsp half-fat crème fraîche
• 2 tbsp cornflour
• A generous grating of nutmeg
• 1 tbsp chopped fresh dill
• Grated zest of 1 lemon
• Spray of olive oil
• For the shrimp, egg and dill sauce
• 150ml chicken stock
• 15g butter
• 1 tbsp plain flour
• 80ml semi-skimmed milk
• 75g cooked and peeled North Atlantic prawns
• 1 hard-boiled egg, chopped
• 1 tsp lemon juice