Take your Ocean King Fish Cakes to new heights with this classic parsley sauce.

Serves 4

Ingredients
4 packs of Ocean King Fish Cakes with 90% Cod / 520g
1kg potatoes, washed and peeled

Method
Pan fry the Fish Cakes for 5 minutes on each side on medium-high heat until they are crispy.
Boil the washed and peeled potatoes in water with a little salt for 15-20 minutes.

Parsley Sauce

Ingredients 
2½ tablespoons plain flour
250ml cream 
250ml vegetable stock
15g of Lurpak butter
½ cup chopped parsley
½ teaspoon Maldon Sea salt
Pepper

Method
Stir the flour and a little of the cream together in a small saucepan. Stir in the rest of the cream together with the vegetable broth. Heat the sauce until it starts to boil, continously stirring. Cook it further over low heat for approx. 5 minutes and stir occasionally so the sauce doesn’t stick to the pan. Before serving add butter, parsley, salt and pepper.