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Cooking with La Petite Ferme: Fish Cakes

may 2020 fish cakes

May 2020 –

Cooking with La Petite Ferme: Fish Cakes

Fish Cake, Crispy Caper Berry, Japanese Aioli, Chilli Oil, Micro Salad, Grilled Lime

Fish Cake

500g White Fish, Cooked, Flaked
1 Stick Celery, Finely Chopped
½ Red Pepper, Finely Chopped
½ Yellow Pepper, Finely Chopped
1 Spring Onion, Finely Chopped
80g Coriander, Finely Chopped
1 Potato, Boiled, Mashed
10ml Creamed Horseradish
2 Eggs
5ml Harissa Paste
30g Bread Crumbs
Lemon Juice

Combine all ingredients together and season with salt, pepper and then lemon juice to taste. Form into 30g Cakes and firm in the fridge. Once firmed Pane using egg, flour and Panko breadcrumbs. Deep fry, to order, until nice and golden brown.

Crispy Caper Berry
Caper Berry with stem

Rinse caper berries under water to remove brine flavour. Depp fry at 200 until fully crispy. Remove and let drain on paper towel.

Curried Aioli

2 Egg Yolks
1 Whole Egg
25g Rice Wine vinegar
10g Curry Powder
10g Honey
15g Fermented Chilli
Juice and zest of 1 Lime
300g Canola Oil

Place all ingredients, except for the oil, into a blender and blend to combine for 20 Seconds. Slowly emulsify the oil in while blending on the lowest speed. Blend until thickened. Season with salt, check taste then pass through a fine sieve.

Chilli Oil
Make your own at home – click here for our Chef’s tip!

Micro Salad (optional)

Check your local grocery store.

Grilled Lime


Slice the limes into quarters. Brush the sides with oil and grill until charred.

Roe (optional)

Check your local grocery store.

Leek Root

Leek Root

Cut the leek root off. Thoroughly wash it until there is NO sand left Deep fry so it fans out in a round shape.

Chef Kyle’s foolproof and utterly addictive chilli oil:

  • 1 cup canola oil – or any neutral oil such as peanut oil. Yes, you CAN use La Petite Ferme extra virgin olive oil if you wish!
  • 3 tablespoons crushed dried chillies, preferable dark red as this add to the colour of oil
  • 1 teaspoon coriander seeds
  • 1 bay leaf
  • 1 juniper berry (dried)
  • Pinch of Maldon salt, if desired

Add the oil, dried chillies, coriander, bay leaf, juniper berry and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. The goal is not to boil the oil, but to slowly simmer it, allowing the flavours of the chillies and spices to infuse.
After 5 minutes, remove from heat and cool to room temperature. You can simmer longer to infuse even more flavour. Pour it into a bottle or jar and seal it. You can strain it if you’d like, but I like it with the natural look.
Secret window – once cooled and sealed, leave your bottle on the windowsill in full sun for about a week or two. This helps bring out more flavour and colour!