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The Caterer

Fish cake Savoy Grill by Simon Scott

11 September 2006
Fish cake Savoy Grill by Simon Scott

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

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