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.
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
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.
© 1994 Gary Rhodes. All rights reserved.