The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Fish cake Savoy Grill by Simon Scott

11 September 2006

INGREDIENTS

(20 portions)

500g turbot

500g salmon
500g cod
500g sole fillet
100g clarified butter
1kg potato purée
6 hard-boiled eggs
200g spring onions
40ml anchovy essence
1tsp English mustard
10ml Worcester sauce
20g chervil, chopped
100g mayonnaise
Salt and pepper

For the pané 500g flour
10 eggs
500g white breadcrumbs

METHOD

Cut the fish into even 2cm dice, season and quickly pan-fry in a quarter of the butter. Mix the fish and potato purée together. Add the rest of the ingredients and mould into 160g balls. Allow to set in a fridge.

Neatly pané in flour, egg and breadcrumbs - twice to give a better coating. Pan-fry in the rest of the butter when required.

For the garnish (quantities to taste)
Oven-dried organic tomatoes (see note)
Salt, pepper, sugar
Black olives
Basil
Garlic
Olive oil

For the sauce
150g shallots
30g butter
1 litre white wine
1 litre fish stock
1 lemon zest
1 peppercorns
1/2 litre cream
200g basil purée

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 purée.

For the sour cream and chives
400ml double cream
Juice of 1-2 lemons
Salt and pepper
Chives (to taste)

METHOD

To serve, toss the tomatoes in olive oil with black olives, thinly slice the basil and dress in a circle. Arrange the fish cake on top of this and spread the basil fish cream around.

Whisk the cream with a little lemon juice, salt and pepper to taste until the cream holds its shape and fold in chives. Put a quenelle on top of each fish cake.

Simon Scott

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking