Empty My Fridge
UNBEATABLE Seafood Cake! Chef Jean-Pierre
Ingredients
- Panko8
- Salt1 tsp
- Shrimp1 lb
- Salmon1 lb
- Egg3
- Cilantroto taste
- Ginger · grated1 tsp
- Garlic · chopped1 tsp
- Hot sauce1 dash
- Brandy1 tbsp
- Bell pepper · finely diced1 ½
Instructions
- Preheat the oven to 375°F.
- Make the crumbs: process the panko in a food processor until very fine, then set aside. Crackers can be used if you have no processor.
- Make the mousse: in the processor, combine about half the shrimp with the egg whites, cilantro, ginger, garlic and hot sauce, and process into a loose paste. Add cognac if using.
- Put the salmon, the remaining shrimp and the peppers in a large bowl, add the mousse and mix gently so the seafood is coated without breaking up the fish pieces.
- Use a ladle to divide the mixture into six portions and shape each into a cake about 3 inches across and 1 inch thick. Coat each cake fully in the crumbs.
- Chill the cakes in the freezer for about 15 minutes until very cold.
- Heat 1 teaspoon of extra-virgin olive oil in a non-stick pan to 365°F. Fry the cakes until golden brown on one side.
- Flip the cakes and bake for 10 minutes in the oven, on an ovenproof pan or a silicone-lined sheet, until the internal temperature reaches 140°F.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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