These are fish cakes with a difference. They are simple to make, but good to look at and great to eat (see previous page). They go very well with a green salad.

Ingredients

  • 2 shallots, finely chopped
  • Salt and freshly ground white pepper
  • 450 g (1 lb) salmon, filleted and skinned
  • 1 tablespoon unsalted butter
  • 150 ml (5 fl oz) dry white wine
  • 1 tablespoon chopped fresh parsley
  • 350 g (12 oz) Mashed Potatoes without cream or butter
  • 2 tablespoons plain flour
  • 2 eggs, beaten
  • 100 g (4 oz) fresh breadcrumbs for coating
  • Vegetable oil for deep-frying
  • 1 quantity Lemon Butter Sauce

Method

Pre-heat the oven to 200°C/400°F/gas 6 and butter and season a baking tray.

Sprinkle the finely chopped shallots on to the prepared baking tray, sit the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and cook in the pre-heated oven for about 8–10 minutes until the fish is just cooked. The salmon should be just firm on the outside and still pink in the middle.

Sit the salmon in a colander over a pan to collect all the cooking juices. When all the juices have been collected, boil to reduce them to a syrupy consistency.

Break up the salmon with a wooden spoon, then add the syrupy reduction and the chopped parsley. Fold in 225 g (8 oz) of the potato, and then add it a spoonful at a time until you have a binding texture. Check for seasoning then roll into 12 to 18 balls about 4 cm ( in) in diameter. Three cakes per portion will be enough. Lightly pass through the flour, beaten eggs and then the breadcrumbs; repeat the process of egg and breadcrumbs once more.

The fish cakes are now ready for deep-frying which cooks them well and gives a good all-round colour. Heat the vegetable oil to 180°C/350°F then fry the fish cakes for about 4–5 minutes. Drain well on kitchen paper.

To serve, just pour the warm lemon butter sauce into individual serving dishes or bowls and sit three fish cakes in the middle of each one.

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