Bistro des Z'Artes

Serves 6 people

Ingredients

50g Onion

1 clove Garlic

30ml Olive oil

pinch of Curry powder

150g White fish fillet

150g Salmon fillet

150gPrawn tails (peeled)

1 Egg white

100ml Cream

Salt & Pepper to taste

80g Flour

2 Eggs

100g Breadcrumb

1 bag Mixed salad leaves

Method

1. Finely chop the onion & the garlic & sauté in the olive oil.
2. Add the curry powder and cook to take out the raw curry flavour (2 mins approx.)
3. Remove this from the pan & leave to cool.
4. Dice the salmon & white fish. Keep 30g of each aside.
5. In a food processor add the other 120g of salmon, white fish, the egg white, seasoning, cool onion mix & the cream.
6. Blend on high speed until you have a smooth fish paste.
7. Lay out a sheet of cling film on your worktable & spoon the mixture onto the middle of it.
8. Roll this up into a sausage shape & tie the ends, then roll in more cling film.
9. Place in a steamer or poach in boiling water until cooked through (20mins approx.)
10. Leave to cool & then leave in the fridge overnight for everything to set.
11. Remove the cling film & slice into discs.
12. Pass each disc through the flour, then the egg mixed with a little water & finally the dried breadcrumb.
13. To serve pan fry these lightly on both sides in olive and finish in a hot oven (200C) until golden & crunchy.
14. Place on top of freshly dressed salad leaves & maybe a little chutney.