Recipes from professional Chef Tallyrand:

• Tutoro Fish Cakes •

Ingredients

duchesse potato mix	500	gm
fish fillets	1	kg
hard boiled eggs	3	pc
spring onions	100	gm
anchovy essence (or chopped anchovies)	20	ml
English mustard	1	tsp
Worcester sauce	10	ml
chervil, chopped	10	gm
mayonnaise	50	gm
clarified butter	50	gm

Method

Fish

1. Fillet and skin fish if required
2. Lightly rinse fillets to remove any scales in a bowl of slightly salted water
3. Place in chiller until required

Duchesse mixture

1. For recipe <click here>

Method for fish cakes

1. Cut the fish into even 2cm dice, season and quickly pan fry in a quarter of the butter
2. Mix the potato puree together with the rest of the ingredients and then fold in the fish
3. Mould into 160g balls and allow to set in the fridge
4. Neatly pane in flour, egg and breadcrumbs - twice to give a better coating
5. Pan-fry in clarified butter when required

Makes 10

Salad

1. Score the skin of the tomatoes with an X
2. Plunge into boiling water for 10 seconds (this is called blanching)
3. Place into iced water or drain and place under cold running water to stop the cooking process (this is called refreshing)
4. Remove the skin
5. Cut into quarters and remove the pips, rinse and set aside
6. Place olives in a container and set aside
7. Rinse basil leaves and set aside in chiller until required

Sauce

Ingredients

white wine	1	lt
shallots	150	gm
butter	30	gm
fish stock	1	lt
lemon zest	1	pc
peppercorns	10	pc
cream	1/2	lt
basil purée	200	gm

Method

1. Sweat the shallots in butter until soft
2. Add white wine, boil and reduce by half
3. Add stock, lemon zest and peppercorns and reduce by half
4. Add cream and reduce to a light coating consistency. Season and stir in basil puree at point of service

Sour cream and chives

1. Combine the sour cream with finely chopped chives and set aside in chiller until required

To serve this dish

1. Toss the tomatoes in a little olive oil with black olives, thinly slice the basil and dress in a circle
2. Arrange the fish cake on top of this and place a cordon of the sauce around
3. Put a quenelle of the sour cream on top of each fish cake

Enjoy and bon appetit . . . . .

Published 01 March 2004