Gisèle’s sea symphony
Ingredients For 4 people
- 500 gr salmon fillet
- 2 rusks
- 150 gr leek
- 2 tablespoons butter
- 2.5 dl chicken or vegetable stock
- 6 to 8 tablespoons of Hopus beer
- 1 stalk of white celery
- 1 egg
- 2 tablespoons thick mustard
- 2 tablespoons cream
- 4 tablespoons of olive or sunflower oil
- Freshly ground pepper and salt to taste
Preparation More or less 40min
Remove threads from celery stalk and cut into pieces. Cut salmon fillet into pieces and liquidise with the celery. Place crumbled rusks in a bowl and mix with an egg. Roll them into small balls and then flatten them. Heat up oil in a non-stick frying pan and fry the balls on both sides. Keep warm. Cut leek into rings, rinse and allow to drain in a sieve. Melt butter in a frying pan and stir fry the leek rings. Add stock and allow to cook for 15 minutes on a low heat. Liquidise the mixture and sieve if necessary. Return to pan. Add beer, mustard and cream and allow to cook for 3 to 4 minutes. Season with salt and pepper to taste. Place fish cakes and sauce on preheated plates accompanied by a nice cold glass of Hopus beer.