Cook Out | Mustard-y fish cakes

Surjan Singh Jolly, the executive chef at JW Marriott, Bangalore, makes a starter

Baked salmon and fish cakes

Makes 2-3

Ingredient

60g salmon, flaked

60g sole fish, flaked

One by fourth tsp fresh lemon zest

Half tsp ginger, finely chopped

2 tbsp red onion, finely chopped

2 tbsp garlic, finely chopped

2 tbsp celery, finely chopped

1tbsp bell peppers (red or yellow), finely chopped

1 tbsp fresh and chopped coriander

1tbsp breadcrumbs

One by fourth spoon egg white for binding

Half tbsp Dijon mustard

2 tbsp mayonnaise

1 tsp lemon juice

3 tbsp olive oil

For the salad

10g mix baby greens

3 tbsp Greek yogurt

4-5 dates or toasted nuts

Half tsp Dijon mustard

1 tsp lemon juice

1 tbsp ml olive oil

1 tsp garlic, finely chopped

1 tsp celery, finely chopped

1 tsp coriander, finely chopped

Salt and pepper to taste

Method

Sauté red onion, celery, garlic and bell peppers in one tablespoon olive oil. Let the mix cool. Marinate the fish flakes with a little ginger, lemon juice, season with salt and pepper and steam for 5-8 minutes. To the cooled onion mixture, add the fish flakes. Add lemon zest, coriander, breadcrumbs and the egg white, mayonnaise and mustard and bind all the ingredients together. Make small roundels of the mixture and pan-fry till golden brown in colour or sear for a minute in the pan and then bake

in the oven for 3-4 minutes at 180 degrees Celsius.

To make a dressing for the salad, take lemon, Dijon mustard, yogurt, celery, coriander, and whisk with raw chopped garlic.

Plate the greens—rocket, lettuce, etc.—drizzle olive oil, put in dates, nuts, place the fish cakes and serve with the dressing.

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