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FISH CAKES RECIPE BY TALLYRAND

Tutoro Fish Cakes

Ingredients

duchesse potato mix

500

gm

fish fillets

1

kg

hard boiled eggs

3

pc

spring onions

100

gm

anchovy essence (or chopped anchovies)

20

ml

English mustard

1

tsp

Worcester sauce

10

ml

chervil, chopped
10
gm
mayonnaise
50
gm
clarified butter
50
gm

Method

Fish

  • Fillet and skin fish if required

  • Lightly rinse fillets to remove any scales in a bowl of slightly salted water

  • Place in chiller until required

Duchesse mixture

Method for fish cakes

  • Cut the fish into even 2cm dice, season and quickly pan fry in a quarter of the butter

  • Mix the potato puree together with the rest of the ingredients and then fold in the fish

  • Mould into 160g balls and allow to set in the fridge

  • Neatly pane in flour, egg and breadcrumbs - twice to give a better coating

  • Pan-fry in clarified butter when required

Makes 10

Salad

  • Score the skin of the tomatoes with an X

  • Plunge into boiling water for 10 seconds (this is called blanching) then place into iced water or drain and place under cold running water to stop the cooking process (this is called refreshing)

  • Remove the skin

  • Cut into quarters and remove the pips, rinse and set aside

  • Place olives in a container and set aside

  • Rinse basil leaves and set aside in chiller until required

Sauce

Ingredients

white wine

1

lt

shallots

150

gm

butter

30

gm

fish stock

1

lt

lemon zest

1

pc

peppercorns

10

pc

cream

1/2

lt

basil purée
200
gm

Method

  • Sweat the shallots in butter until soft

  • Add white wine, boil and reduce by half

  • Add stock, lemon zest and peppercorns and reduce by half

  • Add cream and reduce to a light coating consistency. Season and stir in basil puree at point of service

Sour cream and chives

  • Combine the sour cream with finely chopped chives and set aside in chiller until required

To serve this dish

  • Toss the tomatoes in a little olive oil with black olives, thinly slice the basil and dress in a circle

  • Arrange the fish cake on top of this and place a cordon of the sauce around

  • Put a quenelle of the sour cream on top of each fish cake

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com