Fishy Fishy Lovely Dishy!

Usually on Good Friday we slope off to our local Italian chipper for a fresh cod and chips... However, in light of Sarah’s recent success with my Lakeshore Pork recipe, this time it was my turn to rise to her challenge - Martin Shanahan’s (Fishy Fishy restaurant) Point to Point Salmon Burgers…

I have to admit to being slightly dubious – mostly because of the cabbage salad. The last time I served cabbage in this house there was nearly a divorce. But, a challenge is a challenge and I duly headed to Swans-on-the-Green this morning to purchase my ingredients where they were very accommodating of my request for only a quarter head of white cabbage. I'd also never heard of Caraway Seeds and did toy with the idea of swapping them with something I had in the larder, but I'm so glad I didn't, their taste is very distinctive and almost addictive...

Anyhow, heres the recipe (which I halved to serve two)

Point-to-point salmon bap

4 escalopes of salmon, 100g each
4 soft bread rolls
Paprika mix:
2 tablespoons paprika
1½ tablespoons ground cumin
1½ tablespoons ground coriander
salt and cracked black pepper
Tomato salsa:
2 ripe tomatoes, roughly chopped
2 shallots, peeled and finely chopped
1 handful leaf coriander, chopped
juice of half a lime
1 teaspoon chilli sauce
pinch of salt
White cabbage salad
The white cabbage salad is best made the day before.
1 small head Dutch white cabbage (about 500g)
100ml white wine vinegar
1 teaspoon salt
1 tablespoon caraway seeds
Point-to-Point dressing:
2 red peppers
olive oil
300ml mayonnaise
150ml white wine vinegar
30ml sugar
1 tablespoon pesto
1 clove garlic, minced
salt and pepper

Very finely shred the cabbage using a mandolin or very sharp knife. Stir in the vinegar, salt and the caraway seeds, and leave overnight.

Make the tomato salsa by mixing the salsa ingredients together in a bowl.

To make the dressing, preheat the oven to maximum. Cut the peppers in half and remove their seeds. Brush the skin with olive oil. Place on a hot tray in the preheated oven and roast until the skin blackens (about 10 — 15 minutes). Take out of the oven and place in a bowl, and cover with cling film. Cool for 10 minutes, and then skin the peppers. Place all the dressing ingredients into a blender and blend until smooth. Season to taste.

Coat each salmon escalope with the paprika mixture and pat off the excess. Barbecue over a hot grill for two minutes on each side.

To serve, slice the rolls, add the salmon, garnish with the salad and the salsa, and drizzle over the dressing.

Right, this is where the Dinner Ladies step in…

I have to admit to cheating slightly. As recommended by Martin Shanahan himself when he featured this recipe on the Ray Darcy show, I used a taco mix for the Paprika Mix, HOWEVER,  I also went a step further and used a good quality jar of Salsa instead of making my own (Give a Mammy a break - the Egg Hunt in Punchestown went on way longer than anticipated!)

Having toasted the soft white rolls slightly under the grill and oven roasted some baby new potatoes for a relatively healthy accompaniement I anxiously started to plate up. I saw anxiously because the cabbage hurdle still loomed ominously in front of me. (I will admit at this point to switching on the golf in the vain hope of distraction).

I needn’t have worried. These burgers are unbelievably delicious - the words ‘I’d eat another one of those’ from the cabbage-hater says it all.

Now, I can’t help feeling doubly sated. The joy of eating a delicious meal is one thing, but the knowledge that I could have settled for far, far less out of sheer lack of imagination and planning, leaves an even better taste in my mouth!

Margaret

xx