Recipe for :

This recipe comes from Chef Simon Scott who is based in London (see his biography) and has been provided by the Global Chef's websiteIngredients

1kg potato puree
500g turbot
500g salmon
500g cod
500g sole fillet
6 hard boiled eggs
200g spring onions
40ml anchovy essence
1tsp English mustard
10ml Worcester sauce
20g chervil, chopped
100g mayonnaise
100g clarified butter
Salt and Pepper

For the pane:
10 eggs
500g flour
500g white breadcrumbs

Garnish:
(quantities to taste)
Black olives
Oven dried organic tomatoes (see note)
Basil
Garlic
Olive oil
Salt, pepper,sugar

Note: take the organic tomatoes, cut in half, sprinkle with salt, pepper, sugar, olive oil, chopped garlic and basil, and place in the hotplate for 4 - 5 hours.

Sauce:
1 litre white wine
150g shallots
30g butter
1 litre fish stock
1 lemon zest
10 peppercorns
1/2 litre cream
200g basil puree

Sour cream and chives:
400ml of double cream
Juice of 1-2 lemons
Salt and pepper
Chives (to taste)

Method for Fish Cake:

• Cut the fish into even 2 cm dice, season and quickly pan fry in a quarter of the butter.

• Mix the fish and potato puree together.

• Add the rest of the ingredients and mould into 160 g balls. Allow to set in the fridge.

• Neatly pane in flour, egg and breadcrumbs - twice to give a better coating.

• Pan-fry in the rest of the butter when required.

Method for Sauce:

• Sweat the shallots in butter until soft.

• Add white wine, boil and reduce by half.

• Add stock, lemon zest and peppercorns and reduce by half.

• Add cream and reduce to a light coating consistency.

• Season and stir in basil puree (at the last moment).

Method for Sour Cream and Chives:

• To serve, toss the tomatoes in olive oil with black olives, thinly slice the basil and dress in a circle.

• Arrange the fish cake on top of this and spread the fish cream around.

• Whisk the cream with a little lemon juice, salt and pepper to taste until the cream holds its shape and fold in the chives.

• Put a quenelle on top of each fish cake.

Simon Scott