|
|
Article: Top salmon cakes with remoulade sauce
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- January 18, 2009
- Author:
CopyrightCopyright 2009 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
|
One of my good friends is a personal chef for a family of
discriminating eaters. Whenever he and I get together, the
conversation always turns to food. Recently, my pal couldn't wait to
tell me about a simple recipe for salmon cakes with remoulade sauce
that he had served his patron. He had made the savory fish cakes as
a main course several times, and on each occasion they had gotten
great reviews, so I asked how they were prepared.
"Nothing to it!" was his reply. The secret lies in using freshly
baked salmon, he explained.
He brushes oil on a pound of fillet, seasons it with salt and
pepper, then pops it in the oven for about 20 minutes. The fish is
flaked, then combined with sauteed ...