Ingredients for the fishcakes
150g Salmon (we used tail)
150g Mashed Potato
Freshly chopped Parsley
Sea Salt and freshly milled Pepper
For the Crumb
Mix of Panko & Sesame Seeds
Ingredients for the risotto
125g Arborio Rice
30g Shallots peeled and finely chopped
15g Wild Garlic chopped
500ml Vegetable Stock
25g Parmesan freshly grated
Poach the fish in the milk and butter for approx 5 minutes and allow to cool in the poaching liquid.
When cool remove from the liquid and flake into a large bowl.
Mix in the chopped parsley and then fold through the mashed potato, season generously.
Divide evenly into 4 then roll neatly and place on a plate in the fridge to chill.
Pass the cakes through seasoned flour, beaten egg and then the crumb mixture.
Shape into neat balls and chill until required.
To make the risotto melt the half of the butter and add the shallot.
Cook gently until softened then add the rice and stir well to coat the grains.
Add the vinegar and cook until well reduced.
Gradually add the stock until all is used then stir in the wild garlic and the Parmesan.
Add a little freshly ground pepper and the remaining butter.
Deep fry fish cakes until golden and crispy, drain onto kitchen paper.
Serve with the risotto and a lemon wedge