BlueSky Business Aviation News
 

Each month, Derek Freeman, owner and founder of the award winning UK private jet fine dining company, Bon Soirée, brings you seasonal recipes from the company's new menu for you to try at home.

Seared Salmon and Thai Salmon Cakes
Coconut and Coriander Broth


Ingredients:

Salmon fish cakes Seared salmon
100g mashed potatoes (dry; no butter or cream). 2 x 40g cubes of fresh salmon with skin on.
100g poached salmon. Olive oil.
¼ red pepper finely diced. 100ml coconut milk.
¼ courgette finely diced. 1 tsp muscavado or palm sugar.
Bowl of seasoned flour, 3 eggs beaten, seasoned breadcrumbs.
Thai paste Coconut and Coriander Broth
1 Stick lemon grass. Thai paste.
1 inch piece ginger. 100ml coconut milk.
1 green chilli. 1 tsp muscavado or palm sugar.
1 clove of garlic.
½ banana shallot. Garnish
Juice and zest of 1 lime.
25ml vegetable oil. Thinly sliced spring onion, radish salmon roe and baby coriander.
Bunch coriander.

Method:

  • Fold the finely diced peppers and courgettes into the cooled dry mash potato.

  • Blend all the Thai paste ingredients together with a hand blender until ultra-smooth.

  • Fold 5 tbsp. of this paste and the poached salmon into the mashed potato mix until well combined.

  • Chill the mixture for an hour and then roll into 25g balls.

  • Roll each fishcake in flour then egg then the breadcrumbs. Deep fry until the cakes are golden brown.

  • Sear each piece of salmon, skin side down only until the skin is brown and crispy.

  • Cook in the oven for 1 minute @180º.

  • Coconut and coriander broth; take the remaining Thai paste and bring to the boil on a low heat, spoon in the coconut milk and sugar, cook until thick and season to taste.

  • Garnish the dish with thinly sliced spring onion, radish salmon roe and baby coriander.


The Courtyard | 116c High Street | Northchurch | Berkhamsted 
Hertfordshire HP4 3QN, UK.
Tel: +44 (0) 1442 874 076
Fax +44 (0) 1442 874 077
www.bonsoiree.co.uk
©BlueSky Business Aviation News | 27th August 2015 | Issue #333
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