UNBEATABLE Seafood Cake! Chef Jean-Pierre

Von Chef Jean-Pierre · 30 Min.

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Zubereitung

1. Preheat the oven to 375°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Chill the cakes in the freezer for about 15 minutes until very cold.
7. 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.
8. 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.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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