Salmon Fish Cakes with Pea Purée and Poached Egg
- 450 g (1lb) salmon, filleted and skinned
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- 150 ml (5 fl oz) dry white wine
- 350 g (12 oz) mashed potatoes without cream or butter
- 2 tablespoons plain flour
- 1 tablespoon chopped fresh parsley
- 100g (4oz) fresh breadcrumbs for coating
- 2 eggs, beaten
- Vegetable oil for deep-frying
- 350 ml chicken stock, made with 350 ml of boiling water and 1 chicken stock cude
- 250 g frozen petit peas
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 sprig of thyme
- 1 tbsp olive oil
- Salt and pepper
- Poached Egg
- 1 hens egg
- Boiled water
- Pre-heat the oven to 200°C / 400ºF/ gas 6 and butter and season a baking tray.
- Sprinkle shallots on to the baking tray, place the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and bake in the pre-heated over for about 8-10 minutes. The salmon should be just firm on the outside and still pink in the middle.
- Sit the salmon in a colander over a pan to collect all the cooking juices. When all the juices have been collected, boil to reduce them to a syrup consistency.
- Break up the salmon, then add the syrup reduction and the chopped parsley. Fold in half of the potato, and then add it a spoonful at a time until you have a binding texture. Check for seasoning then roll into 8 balls. One fish cake per portion will be enough for a light meal. Lightly pass through the flour, beaten eggs and then the breadcrumbs; repeat the process of egg and breadcrumbs once more.
- Leave aside while you prepare the pea purée. Sweat the garlic and shallot in a saucepan with the olive oil and thyme. Add the chicken stock with the peas and bring to the boil. Once boiled pour into a blender, season with the salt and pepper and blitz to a course texture.
- The fish cakes are now ready for pan-frying in a hot frying pan with a little knob of butter. Fry on each side for 3-4 minutes until it give them a good all-round colour. Drain well on kitchen paper.
- In a saucepan containing boiling water softly poach an egg.
- Serve the fish cake on 2 tbsp of pea purée and sit the poached egg on top. Enjoy.