vrdesigners
07/01/15

Tuna Fish Cakes

Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa 

Ingredients

Fresh Tuna 250g
Potatoes 300g
Onions 50g
Thyme 5g
Egg yolks 2pcs
Parsley 5gms
Bacon 15g
Salt to taste
Chilli 2.5g
Paprika 5g
Garlic Powder 5g
Black Pepper 10g
Dried Oregano 5g
Cilantro 10g

For Accompaniments:
Shallots 4nos
Wine Vinegar 400ml
Orange 2nos
Grapefruit 1nos
Blood Orange Juice 250ml
Sugar 15g
Garlic aioli 40g
Sambuca 50ml
Mayonnaise 50g
Milk 300ml

Method:
1.Peel and boil potatoes in a lightly salted water until soft. Drain, mash and put it aside
2.Cook and finely shred the fish with a knife. Mixed the shredded fish with the mashed potatoes.
3.Heat a frying pan on a medium heat with two tablespoons of cooking oil.
4.Sauté the onion, parsley, thyme, black pepper, paprika, salt, chilli, garlic powder and bacon until slightly turned into golden brown. Set it aside.
5.Add the sautéed spices into the fish and mashed potatoes. Add the egg yolks and mix together
6.Form patties with hands around 1/2 inch to 3/4 inch thickness and about 3 inches diametre
7.Heat a frying pan on a medium heat with two tablespoons of cooking oil
8.Pan-fried the patties until golden brown on both sides

Method for Accompaniments:
1.Reduce the blood orange juice with sugar
2.Take segmented of orange & grapefruit, marinate with cilantro
3.Seal the shallots with vinegar, oil, sambuca and water into a vacuum pack and steam for
40 minutes at 90º Celcius
4.Boil 10 cloves of garlic with milk and strain, repeat the process for three times.
5.Blend the garlic with mayonnaise and strain. Serve.

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