Salmon and Cod Loin Fish Cakes - Also Thai Style
Preparation Time: 30 minutes
Cooking Time: Cooking and preparation - 30 minutes
- For the Thai Style - 1 level tbsp Thai red curry paste, 2 Kaffir lime leaves, 1 stick lemon grass [c
- 2 Seafresh Cod Loins, 2 Seafresh Salmon Fillets, 1/2 litre of full milk, 450/1lb floury potatoes suc
- Thai Cucumber Salad - 1 cucumber, 2/3 red and green chillis, 2 shallots, 2 tbps fish sauce, 1/2 lemo
Defrost the Salmon and Cod, place in a saucepan with the milk and gently bring to the boil. Cool then drain and flake the fish and discard the milk. Boil and mash the potatoes until smooth, add the chopped chives, flaked fish, egg yolk and season to taste with the freshly milled salt and black pepper. [Add a knob of unsalted butter as an extra if desired]. Shape the mixture into either 4 cakes for main course or 8 smaller ones for starters. Place in the fridge for 2 hours and then dredge with flour, shake off excess and dip in the beaten egg. Coat lightly with the breadcrumbs and shallow fry in olive oil, each side for around 3/4 minutes until golden brown. Serve on mixed leaf salad drizzled with a light olive oil, top with creme fraiche and garnish with dill or chopped chives. As a main course serve, with Sugar Snap Peas, buttered carrots, and saute potatoes. Thai Style - Add the coconut cream to half of the milk in a saucepan and whisk in the curry paste, add the lime leaves and lemon grass and simmer for around 5 minutes. Cool, remove and discard ingredients, Add this now seasoned liquid to the rest of the milk with the fish and bring to boil as per the main recipe and continue the method. As a main course serve with noodles or fragrant sticky rice Also serve with this Thai Cucumber Salad: Peel, seed and grate the cucumber, finely chop the chillies and shallots, place all ingredients into a bowl, then coat in the combined fish sauce and lemon juice and serve.