Text 15573, 78 rader
Skriven 2008-10-26 14:55:00 av JIM WELLER (1:123/140)
Ärende: Salmon 10 ways 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Salmon Fishcakes with Mango and Sweet Chilli Salsa
 Categories: Fish, Salmon, Chilies, Salsa, Fruit
      Yield: 2 Servings

           FOR THE FISH CAKES:
    225 g  Floury potatoes eg King
           -Edwards; peeled and cut
           -into chunks and boiled
    225 g  Fresh salmon steaks/cutlets
      1    Spring onion
     25 g  Butter
      1    Lemon
      1 ts Fish sauce; optional
      1 bn Fresh coriander
           Salt and freshly ground
           -black pepper
           Flour; for dusting
     50 g  Seasoned flour
      1 tb Vegetable or sunflower oil
           Mixed salad leaves
           FOR THE SALSA:
      1 md Mango
    1/2    Red onion; finely chopped
      1    Cm fresh ginger
           Juice and zest of 1 lime
      1 tb Sweet chilli sauce; optional
 
  Place the salmon in a shallow frying pan and pour in enough water
  to come halfway up the sides. Simmer for about five minutes until
  the fish is just done.
  
  Remove the root and trim the top of the spring onion. Cut in half
  across, cut lengthways into thin strips and place into iced water.
  Set aside and leave until the strips have curled. Use for a
  garnish.
  
  Drain the potatoes and mash with the butter. Grate the zest from
  the lemon and squeeze the juice. Add 1 tbsp juice to the potatoes
  with the lemon zest and fish sauce, if using.
  
  Drain the salmon and transfer to a bowl. Remove the skin and
  bones, gently flake the flesh and stir into the potatoes. Chop the
  coriander to make 2 tbsp. Stir 1 tbsp into the fish cakes with the
  seasoning. Set the other tbsp aside for the salsa.
  
  With floured hands, divide the mixture into four equal-sized
  balls. Flatten and form into fish cakes.
  
  Place the seasoned flour onto a plate and dip the fish cakes in it
  to cover both sides. Heat the oil in a frying pan and fry the fish
  cakes for 5-6 minutes, turning once.
  
  For the Salsa: Peel the mango. Slice the flesh from either side of
  the stone and cut into small dice. Peel and finely chop the fresh
  ginger.
  
  Combine in a bowl with the chopped onion, lime zest and juice,
  sweet chilli sauce, if using, and the reserved coriander.
  
  Serve two hot fish cakes per serving on top of the mixed leaves
  with the salsa spooned on top. Decorate with the curled spring
  onion strips.
  
  Recipe by: Can't Cook Won't Cook
  
 
MMMMM

Cheers

YK Jim


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