Salmon Fishcakes
Ingredients:
2 shallots, finely chopped
1 tbsp unsalted butter
450 g fresh salmon, filleted and skinned
Salt and pepper
150 ml dry white wine
1 tbsp chopped parsley
350 g mashed potatoes, without cream or butter
Flour
2 eggs, beaten
Fresh breadcrumbs
Clarified butter for cooking
Lemon
Preheat oven to 200 Celsius. Sprinkle shallots on a buttered baking tray, place salmon on top, and seasonwith salt and peper. Add white wine and cover tray with foil. Cook for eight to 10 minutes until fish is just firm outside and still pink inside. Place salmon in a colander over a pan to collect the juices, then reduse to a syrup.
Break up the salmon pieces and mix with the reduced cooking juices and parsley. Fold in three-quarters of the mash, then add mash a spoonful at a time until you have a binding texture. Taste for seasoning. Dust a little flour on your work bench, place a large pastry cutter on it and the ring to shape it.
Set up three plates in a row: one with flour, one with beaten egg and one with breadcrumbs. Pass each fishcake through flour, egg and crumbs again.
Heat clarified butter in a frypan and cook fishcakes until golden-brown on both sides. Place in a moderate oven for 10 minutes to warm through, then lightly season with salt, pepper and lemon juice. Serve on a bed of buttered spinach with chive cream sauce or tomato salsa.
