12 September 2011

Recipe: Salmon fishcakes

Unlike some fishcakes you buy in shops, these bad boys aren't bulked out with potato which, for me, dilutes the true pleasure of eating one of Scotland's best products.   These fishcakes are bursting with fresh, zingy flavours that are truly delicious. You can easily make a larger batch to freeze for another day. 





Ingredients (serves 2)

2 salmon fillets
2 shallots, diced
1 egg, beaten
1 tsp capers
50g gherkins, diced
Bunch of parsley
Zest of one lemon
Dash Worcestershire sauce
Seasoning
3 slices of bread (slightly stale)
Flour
Rapeseed oil, for shallow frying

For tartare sauce
100g (about 7 tbsp) Mayonnaise
1 tsp capers, chopped
1 tsp gherkin, diced
¼ of a carrot, cut into brunoise (fine dice)
1 small shallot. Finely diced
Squeeze of lemon juice
Salt


Method

1)      Preheat the oven to Gas mark 5
2)      Butter a piece of tin foil (one for each fillet) and sprinkle a little of the zest over the salmon fillets.  Place in the oven for around 18-20 mins until just cooked.  Coarsely flake into a bowl.
3)      Add all the ingredients (apart from the breadcrumbs) and mix together, then shape into desired shape (I like 2 smallish sized cakes for starters)
4)      Place in fridge and allow to set for around 30 mins
5)      Meanwhile, combine all the ingredients for the tartare sauce and place in fridge
6)      Sprinkle some flour onto plate, beat another egg into a bowl and have the breadcrumbs ready to coat the fishcakes.  Pop the cakes in the flour giving them a light coating, then pop them in the egg wash to coat. Place the fishcakes into the breadcrumbs and lightly press them down, trying not to move them around too much. Turn it over and repeat until covered, dust off ay excess.
7)      Once coated, place a frying pan on a medium heat and add enough oil so the pan  is just covered.  When the pan is hot enough (you don’t want it too hot or the outside will burn, leaving the inside cold) place the fishcakes in. It should make lightly sizzling sound.  Cook for about 3-4 mins until lightly golden, then flip over and repeat.  


      
     Peter Suggests... Chardonnay is the common theme with salmon - ideally unoaked and at just below room temperature.  Something like a Chablis would be excellent with this, as would a Chardonnay sparkling wine or Champagne.  On Champagne, the phrase Blanc de Blancs on fizz means it is made entirely of Chardonnay, but if you see it on a sparkling wine it just means it is made out of white grapes, so take a peak on the back label to see what grapes are in it.
Suggestions
2008 Chablis Denis Race (Burgundy, France) £15.00 (Independent Wine Stores)
2009 Plantagenet Omrah Chardonnay (Australia) £10.00 (Widely available)

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