Fish cakes with avocado

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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.

First published in 2015




Fish cakes



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
Mash the potatoes until smooth. Mix the salmon, spring onion, herbs and salt and pepper into the mash
Divide the mix into 6 equal portions and then shape into balls
Prepare 3 bowls for crumbing: to the first add the flour, to the second add beaten egg, and to the third add the breadcrumbs
  • 8 tbsp of flour
  • 2 eggs
  • 12 tbsp of breadcrumbs
Roll the cakes in flour first, followed by the egg wash and the breadcrumbs, until evenly coated
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
Transfer to an oven set to 180°C/gas mark 4 and cook for approximately 5 minutes
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
In a small bowl, spoon out the flesh of the avocado and crush with a fork, do not discard the skins. Season with salt and pepper
Add the lemon juice, spring onions, olive oil and the orange segments to the bowl and spoon the mix back into the avocado skins
Divide the fish cakes onto plates along with the guacamole. Serve immediately
First published in 2015

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.

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