3. Remove the liquid from briefly cooked spinach (2 to 3 minutes), cut up and combine with the fish and potato. Add salt and pepper to taste.

4. Make eight fishcakes with the mixture, brush with beaten egg and coat with the previouly prepared breadcrumbs.

5. Cook the fishcakes for 20 to 25 minutes at 200 degress centigrade (400 F) until hot in the middle.

6. For the sauce combine the cream and lemon rind, heating softly. Add salt and pepper, chives and lemon juice.

7. To present: Pour the sauce over the fish. Add lemon wedges and garnish with chives.
About the Author

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