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- Salmon Fishcakes
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- Ingredients:
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14 oz (400 grams) salmon fillet, chopped
2 and 1/2 oz (65 grams) butter, softened
3 oz (80 grams) breadcrumbs
3 and 1/2 oz (100 grams) bread, crusts removed
7 fl oz (200 ml) milk
1 lemon
1 oz (25 grams) clarified butter
Salt and white pepper
Directions:
Prepare Clarified Butter:
Put the butter in the top of a double boiler or a heatproof bowl and set over barely simmering water.
Heat for about an hour. At this point, the water content of the butter will have evaporated and the casein will be deposited on the bottom in a hazelnut-color layer.
Line a strainer with muslin and pour the liquid through.
Pour the clarified butter into a screw-top jar, close the lid and store in the refrigerator. If used instead of normal butter, halve the quantity.
Prepare the Fishcakes:
Tear the bread into pieces, place in a bowl, add milk to cover and leave to soak for about 10 minutes.
Drain and squeeze out.
Grate the rind of half the lemon and peel the other half, removing all traces of pith from both halves, and slice thinly.
Mix together the salmon, soaked bread and butter in a bowl and season with salt and pepper.
Divide the mixture into four, shape into balls, then flatten gently with your hand.
Pour the remaining milk into a shallow dish and mix together the breadcrumbs and lemon rind in another shallow dish.
Melt the clarified butter in a frying pan.
Dip the fishcakes first in the milk, then in the bread crumb mixture and fry for about 4 minutes on each side.
Remove with a slotted spoon and drain on kitchen paper.
Place on a warm serving dish and garnish with the lemon slices. Serves 4.
That's it!
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