With chunky salmon, fluffy mash and vibrant herbs, these crispy-crumbed fish cakes from Bruno Loubet make a delicious Summer lunch, especially when served with this unusual, but incredibly refreshing, avocado and orange salad.
Season the salmon with salt and pepper. Place in a steamer and cook to medium rare - so the salmon is still slightly pink in the middle. Remove and allow to cool on a plate
Boil the potatoes for 10-15 minutes until tender. Drain and place on a baking tray. Place into an oven set to 180°C/gas mark for 5 minutes - this will dry the potatoes out
Roll the cakes in flour first, followed by the egg wash and the breadcrumbs, until evenly coated
7
Flatten out the balls and shape into fish cakes. Place a frying pan over a medium-high heat and add olive oil. Once hot, fry the fish cakes until golden
1 tbsp of olive oil
8
Transfer to an oven set to 180°C/gas mark 4 and cook for approximately 5 minutes
9
Cut the avocado around the stone lengthways and twist to separate into 2. Remove the stone with a spoon or by stabbing with a sharp knife and twisting it out
After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.
