Cod Fishcakes with a Tarragon Cream Sauce

Remove (or get your fishmonger to remove) the skin from the cod fillet. Use a big knife to chop the cod  Picture   and put into a bowl. Beat the egg in a small bowl. Chop the tarragon to yield a good handful, add to the cod along with the juice from half a lemon, about half the beaten egg, and a tablespoonful of flour Stir in well using a fork with a teaspoonful of salt and good grind of fresh black pepper. Put to one side for a bit.

Make the cream sauce  Recipe   using chopped tarragon rather than chives and set to one side.

Flour a board, gently take good tablespoonfuls of the cod mixture make into 'cakes' and put on the board. Sprinkle a little flour over the fishcakes. Put some olive oil into a frying pan over a medium heat and fry the fishcakes on both sides. Put each batch into a pan in a warm oven to keep warm/finish off  Picture  .

Re-warm the sauce. Put the fishcakes on to serving plates, pour over a little sauce and serve garnished with lemon slices  Zoom  .