Fish cakes with parsley sauce

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This recipe uses cod, salmon and haddock fillets, but you could use any fish you like to make these easy fishcakes, coated in breadcrumbs and served with a classic parsley sauce.

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For the parsley sauce

  • 25g/1oz butter
  • 25g/1oz plain flour
  • reserved milk from cooking the fish
  • 25g/1oz bunch curly leaf parsley, tough stalks removed and leaves finely chopped