Spicy fish patties

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Spicy fish patties

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 20 Minutes

Today, we re-visit a every day recipe to make it into a dish worthy of a great table.

What could be more banal than fish cakes?
And yet ….. with a little imagination we can turn them into delicious and tasty bites that will surprise and delight our guests.

The secret, when appropriating a recipe and modifying it is to always remember that the core product (salmon in our case) must remain at the center of the range of taste we want to develop. We adds a bit of freshness with green onions and celery plus some crunch and a subtle aroma with almonds. The touch of pepper complement all the flavors but without blanking out any of them.

Finally we prepare a simple sauce but we flavor it with a truly exceptional spice, the wild pepper Andaliman from Indonesia.

The marriage of textures and flavors in the mouth is truly divine.

Note: Andaliman Pepper is very rare. As a possible alternative we suggest using a mixture of equal parts of pink pepper and long pepper.

spicy fish patties

Ingredients:
Canned Salmon (can of 418gr., 15oz.) – [1]
Sliced Almond – [1/2 cup]  (125 ml.)
Mashed Potatos – [1 1/2 cup]  (375 ml.)
Green Onions – [1/2 cup]  (125 ml.)
Minced Celery – [1/2 cup]  (125 ml.)
Choped Parsley – [1/2 cup]  (125 ml.)
Lemon (juce and zest) – [1]
Garlic cloves – [2]
Aleppo pepper – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste – []
Breadcrumbs – [1 cup]  (250 ml.)
Eggs (large) – [2]
Olive oil – [2 cups]  (500 ml.)
Paris mushrooms – [1 cup]  (250 ml.)
French Shallots  – [1/2 cup]  (125 ml.)
Butter – [1/4 cup]  (65 ml.)
Creme fraiche – [1/2 cup]  (125 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Adaliman pepper (Indonesia)  – [1 teaspoon]  (5 ml.)

Steps:
1- Prepare the mashed potatoes and measure 1 1/2 cups (375 ml.).
2- Slice the shallots and celery. Finely chop the garlic and parsley. Zest the lemon. Set aside.
3- In a small skillet, toast the almonds over low-medium heat.
4- In the mashed potatoes, mix all the ingredients prepared in step 2 and the salmon (drained).
5- Add the lemon juice and pepper. Mix well and adjust salt and pepper to taste.
6- If the mixture is too dry to be shaped into a ball, add a little beaten egg to make it more flexible.
7- Create 20 small cylinders patties with the mixture (the size of a spring roll).
8- Roll the patties in the beaten egg and breadcrumbs.
9- In a saucepan, heat oil over medium-high heat.
10- Fry the rolls until a nice golden crust (about 45 sec. Per side).
11- Set aside in the oven at 300F (150C).
12- Slice the mushrooms and finely chop the shallot. Cook in butter over medium heat for 10 minutes.
13- Grind the pepper (ideally the Andaliman) and sprikle it on the mushrooms.
14- Add the cream, stir to coat all the mushrooms. Remove from heat.
15- Pour over the patties just before serving.