A nice and relatively light meal for a warm summer evening. The fish cake comprised of a combination of salmon and halibut, seasoned and baked until just cooked. This was bound with a small amount of creamy mash to add some volume then mixed with home made whole grain breadcrumbs to make the mix malleable. Then to accentuate the flavour of the fish i added fresh lemon juice and some Merlot shallot Dijon mustard (awesome product!). Then tossed the cake in the remaining breadcrumbs and shallow fried.
The salad was the perfect accompaniment. Very simple really, just watercress, a few tarragon leaves for a hint of anise, some green onion then fresh squeezed lemon juice and fleur de sel to finish. The meal sits atop a much needed puddle of white wine sauce!
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