The Wheeling Gourmet by Nicolas Steenhout

Recipe

Ingredients

Fishcake

• 1/2 egg (To measure 1/2 egg, break an egg in a bolw, lightly beat it, then measure half) [?]
• 10g French shallotes, chopped very fine
• 115g Cooked Dory (or other fish with firm white meat)
• 25g Flour
• 30ml Milk
• Salt and pepper - to taste
• 30ml Olive oil (for cooking)

Sauce

• 10ml Freshly pressed lime juice
• 40ml Olive oil
• 5ml Chili sauce (such as Sambal Oelek)

Mise-en-Place

1. Prepare the sauce.
   • Put the lime juice, olive oil and chili sauce in a bowl.
   • Mix thoroughly.
   • Keep in refrigerator.
2. Tear the fish in tiny pieces.
3. In a bowl, mix the flour with the half egg.
4. Add the milk and beat will 'till the mix is homogenous. There will be some lumps.
5. Add the shallot, fish and season lightly with salt and pepper.
6. Mix well.
7. Reserve ( To set aside for later use.) [?] in the fridge, covered.

Preparation

1. Heat up a frying pan with the 30ml of olive oil.
2. Place a small metalic circle in the pan.
3. Put the fish batter in the metalic circle.
4. Cook till the surface touching the pan is a nice golden brown.
5. Flip the cake to cook the other site, 'till it's also golden brown.
6. Remove from the pan and place on a paper towel to absorb the extra fat.
7. With the point of a sharp, small knife, cut out the cake from the metal circle.

Finition

1. Place the cake on a plate.
2. Pour a little sauce around the cake.
3. Garnish with a bit of fresh dill or other fresh herb.

Photos

Vidéo

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