What are the main ingredients in Fishcakes & Cheat’s Hollandaise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

What is the nutritional information of Fishcakes & Cheat’s Hollandaise?

Calories: 886, Carbs: 98 grams, Fat: grams, Protein: 33.2 grams, Sugar: 23.8 grams, Salt: 2046 grams

How do I prepare Fishcakes & Cheat’s Hollandaise?

ROASTED GOODNESS: Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. NUTS: Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. FRY: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel. HOLLANDAISE: Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine. PREP: In a salad bowl, add ½ the mustard vinegar, 25ml of olive oil, and 1 tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing. PLATE IT UP: Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the kale & pea salad. Garnish with the toasted almonds and remaining dill. Perfection, Chef!

What should be prepared from my kitchen to make Fishcakes & Cheat’s Hollandaise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

Fishcakes & Cheat’s Hollandaise

Beautifully crumbed hake & salmon fishcakes are smothered in a creamy cheat Hollandaise sauce made from Dijon mustard, vinegar, butter, dill and crème fraîche. Served with roasted sweet potato and a pea & kale dressed salad. All the skill with none of the fuss!

Fishcakes & Cheat’s Hollandaise

with crispy sweet potato & a pea and kale salad

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Creme Fraiche
Fish
Fresh Dill
Kale
Mustard Vinegar
NOMU Provençal Rub
Peas
Salmon & Hake Crumbed Fishcakes
Slivered Almonds
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter
Paper Towel

Photo of Fishcakes & Cheat’s Hollandaise

Serves 1

ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 15ml of olive oil, and ½ a tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 30ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 15g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the kale & pea salad. Garnish with the toasted almonds and remaining dill. Perfection, Chef!

Sweet Potato - 250g
NOMU Provençal Rub - 5ml
Slivered Almonds - 10g
Mustard Vinegar - 10ml
Peas - 80g
Kale - 50g
Salmon & Hake Crumbed Fishcakes - 2
Crème Fraîche - 30ml
Fresh Dill - 3g

Download the Recipe

Serves 2

ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 25ml of olive oil, and 1 tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the kale & pea salad. Garnish with the toasted almonds and remaining dill. Perfection, Chef!

Sweet Potato - 500g
NOMU Provençal Rub - 10ml
Slivered Almonds - 20g
Mustard Vinegar - 20ml
Peas - 160g
Kale - 100g
Salmon & Hake Crumbed Fishcakes - 4
Crème Fraîche - 60ml
Fresh Dill - 5g

Download the Recipe

Serves 3

ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 30ml of olive oil, and 1½ tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 80ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 45g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the kale & pea salad. Garnish with the toasted almonds and remaining dill. Perfection, Chef!

Sweet Potato - 750g
NOMU Provençal Rub - 15ml
Slivered Almonds - 30g
Mustard Vinegar - 30ml
Peas - 240g
Kale - 150g
Salmon & Hake Crumbed Fishcakes - 6
Crème Fraîche - 90ml
Fresh Dill - 8g

Download the Recipe

Serves 4

ROASTED GOODNESS
Boil a kettle. Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil, the provençal rub and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
PREP
In a salad bowl, add ½ the mustard vinegar, 45ml of olive oil, and 2 tsp of a sweetener of choice. Mix to combine and season. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and add to the bowl with the salad dressing.
FRY
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated in oil. Return the pan to a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and keep warm. Return the pan to a high heat with enough oil to cover the base. When hot, add the fishcakes and fry for 2-3 minutes per side until golden and heated through (they’re precooked, so only need to be heated up). Remove from the pan and drain on paper towel.
HOLLANDAISE
Wipe down the pan and return to a low-medium heat. Add in the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 100ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 60g of butter. If needed, loosen with warm water in 5ml increments. Season and set aside. Add the kale to the salad bowl with the peas and salad dressing, and toss to combine.
PLATE IT UP
Dish up the golden fishcakes and pour over the creamy Hollandaise sauce. Serve with the crispy sweet potato chunks and the kale & pea salad. Garnish with the toasted almonds and remaining dill. Perfection, Chef!