Tuesday’s with Marco: Paprika Crumbled Fish Fillets

Paprika Crusted Fish Cakes by Chef Marco Morana

Ingredients 14/16

1 kg of potatoes (for boiling) peeled and roughly chopped

1 kg of equal quantities of Salmon and sustainable white fish

1 lime zest and juice

60 g of freshly chopped herbs (chives, dill & flat leaf parsley)

8 spring onions chopped (all parts)

100 g of capers

3 medium free range eggs

150 g plain flour.

300 g fresh bread crumbs

4 tbsp of coconut oil

Seasoning

Method

Cook potatoes until ready then dry them off over a gentle heat, mash and set aside to cool down for about ten minutes. Fish can be poached at the same time in gently simmering water with pepper corns, bay leaf, lemon zest, sprigs of parsley and a clove of garlic crushed with your palm. Cook fish until just cooked through. Flake into chunks, without skin. Place into large bowl with potatoes, herbs, capers, spring onions, lime zest and lime juice.  Season the mix and taste. Shape into little cakes then place into flour, making sure you pat any excess flour off. Repeat until all done. Brush fish cakes with coconut oil.  Place under grill until golden brown on both sides.

 

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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