Provençal Salmon Fish Cakes

Provençals Salmon fish cakes are a quick and delicious lunch special at Kerrouet House. 

Ingrédients 

half a.kg. fresh salmon

1 clove of garlic very finely chopped

Thyme, tarragon, parsley and dill finely chopped 

1 small Shallot onion

lemon juice

salt and pepper

Method

Clean the salmon filet and cut it into fine Julienne, mix all the ingredients in a bowl, make them into small “hamburgers” and fry them in clarified butter for a minute.

Serve with homemade sauce remoulade or sauce Tartar and perhaps also with celeriac and samphire as in the photo above. 

Halloumi Cheese with lime & caper dressing

Halloumi is a wonderful cheese when pan fried and served with a lime and caper dressing. This recipe serves 4:

 INGREDIENTS

1 packet of Halloumi cheese cut into 8 slices.

DRESSING

8 tbs extra virgin olive oil 

3 tbs white wine vinegar 

1/2 cloves of garlic

1 tbs capers

1 topped tablespoon of wholegrain mustard zest and juice from a 1/2 lime

2 tbs of chopped Coriander

salt & pepper to taste

Sprig of parsley to serve.

METHOD

First prepare the dressing. Mix all of the dressing ingredients together. May be prepared earlier and left in the fridge.

Pat dry the halloumi cheese with paper - Coat in flour seasoned with pepper and salt. Fry on hot pan turning slices over when golden brown.

Serve the halloumi cheese on top of the dressing and serve immediately. Extra dressing can be made available on the table.

Serve with French or ciabatta bread