Matt Marshall's Fish Cake Recipe

Serves 4

Ingredients for Fish Cakes:

3 large red skinned potatoes

3 fresh fish fillets (terakihi, perch, groper, snapper)

200g smoked fish (salmon, warehou, kahawai)

½ red onion (finely diced)

Lemon zest

Chopped fennel, parsley and coriander

¼ cup Riesling

½ cup cream

100g butter

Salt and pepper

Method for Fish Cakes:

Dry roast potatoes until 2/3 cooked. Allow to cool, and then grate with a cheeses grater, skin and all. Cut fish into 1cm cubes and flake the smoked fish. Fold all ingredients into grated potato and season to taste. Mould into palm sized fish cakes and fry in butter until golden brown both sides.

Method for Buerre Blanc:

In a pan, add finely diced onion and ¼ cup of quality Riesling and reduce by ¾.  Add ½ cup of cream and reduce by 2/3. Add 100g butter and 1 teaspoon of wholegrain mustard. Mix well.

Assembly:

Make a fresh salad of Lettuce, Rocket and Mint. Add Hapuku Olive Oil, Balsamic Vinegar and toss. Place Fish Cakes on salad and coat with Buerre Blanc and a squeeze of Lemon juice.

Recipe courtesy of Matt Marshall,
Green Dolphin Restaurant