Recipe from chef Paul
5 March 2015
The Grand Fromage (Euan) has asked me to write a few words for our exciting new chapter in the White Horse Inn history and hopefully get you interested and excited as the team and myself are.
I have taken us back to basics and hope we can find our identity through fresh local produce and a marrying of flavours we are hoping you will come and see it we are heading in the right direction!
Spring is a wonderful time of year as the evenings are longer and the country side returns to life. I find that lighter meals are in demand with fresh zingy flavours. It’s absolute wake up call to your taste buds after the winter comfort food binges so with this in mind my recipe is homemade fishcakes on a tomato carpaccio -
Ingredients (serves 4)
100g salmon fillet skinned + pin boned
100g whiting fillet skinned + pin boned
100g cod fillet skinned + pin boned
25g spring onions finely chopped
1 fresh chilli deseeded finely chopped
¼ tsp finely chopped ginger
3 tblsp mayonnaise
4 slices of white bread without crust made into crumbs
4 vine ripened toms
Olive oil S+P
Poach the fish in boiling salted water for 3 mins
Take out and put on a towelled tray and cling film and allow to cool
Flake fish and mix with gherkins, spring onions, chilli, ginger, mayo and 2 tblsp of breadcrumbs
Season with salt + pepper
Separate mix into 4 I usually roll into balls dip the fish ball into egg wash rubbing the eggwash well into the fish ball and coat with the remaining breadcrumbs covering well then flatten into fishcakes remember to tap up the side of the fishcake as well as the top being pushed down
Place into fridge for 30mins to firm up
To cook the fishcakes heat a little oil in an overproof non stick frying pan and cook until golden brown on both sides and pop into the oven 220°C/425°F/Gas 7 for 6mins until cakes are cooked through
Slice toms into slices and arrange them overlapping in plates. Season with S+P and drizzle with olive oil
Place fish cakes on top of toms
I would finish the dish with some rocket tossed with 2 tablespoons of olive oil and 1 ½ teaspoons lemon sauce whisked together and drizzled over rocket
You may also notice no potato in this recipe.
If you want to add potato add 100g instead of whiting fillets.
I find no potato keeps the dish light
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