Acadian Smolt

Name: How to cook Acadian Smolt - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Acadian Smolt

‘The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found’ ~ Calvin Trillin

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes plus 30 minutes in the fridge

2 1/2

offcuts of fish fillets and skin such as salmon

200 g

dried lemon or yuzu peel, finely grated

2 tbsps

green herb stalks such as parsley or coriander, finely shredded

1 tsp

large piece of stale bread, blitzed

1 tsp

Cooking instructions

* Step 1

To make the Cajun seasoning blitz all the ingredients. It can be stored for up to 18 months. If the fish isn’t cooked, cover with poaching liquid (equal mixture of milk and water, a few peppercorns and a couple of bay leaves), cover and bring to the boil. Turn the heat down and simmer for 5 minutes. Take off the heat and let it sit for a few minutes to finish cooking.

* Step 2

Lift the fish out of the poaching liquid and put aside to cool. Dry fry the skin until crispy and shred. Mash the potatoes then add the zest, herb stalks and the Cajun seasoning. Gently fold in the fish leaving it chunky.

* Step 3

Place the breadcrumbs in a dish. Divide the fish and potato mixture into 4. Dust your hands with flour and take a quarter of the mix and form into a ball approximately 8 cm (3 inches) in diameter and roll around in the breadcrumbs until covered. Repeat with the other 3 portions. Place the fishcakes in the fridge for 30 minutes to firm up.

* Step 4

Put a glug of oil in a skillet and shallow fry the fishcakes for 5 – 10 minutes, turning frequently, until golden brown.

* Step 5

Arrange the salad ingredients on a plate. Place the fishcake on top, add a squeeze of lemon and scatter with flowers. NB: Save the poaching liquid again and use in soup.