#sonia stevenson

[secretsofthewilde]

Wentworth text posts 18/?

[lookitcookit]

Salmon fishcakes

I am often suspicious of eating fish cakes in a restaurant, because I imagine they might have been made from fish cooked the previous day.  This recipe comes from the restaurant of the renowned fish chef Sonia Stevenson who inspired me with many of her ideas when I first met her at the Guild of Food Writers.

It’s very simple and can be prepared in advance, apart from the final frying. Fresh salmon is poached, then mixed with chopped red onion, breadcrumbs with parsley, butter and an egg. The mixture is formed into balls and flattened, then the fish cakes are dipped in a little more egg and coated with breadcrumbs - Japanese panko is good for this.   

So here are some pictures of the various stages.  First the three main ingredients:

Then forming the mixture into balls.

The flattened cakes are shallow fried in about 2cm sunflower (or olive) oil, until they are browned. This will take a few minutes on each side.  Drain them well and serve hot with wedges of lemon, or as in the top picture, some pureed cooked red peppers.