Makes 6 small cakes
- 1 wild Alaskan salmon fillet (cooked). Alternatively, you can use canned salmon …
- 2 medium-size eggs
- 1 carrot, 1 celery branch, 1 cilantro (or parsley) bunch, 1 green onion. All those finely chopped
- 1/2 to 1 cup of bread crumbs
- spices: dash of cayenne pepper, cumin, tumeric and ground mustard … salt and pepper to taste
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Posted by: Maud
on January 28, 2010.
Category: HEALTHY N' LIGHT, QUICK n EASY, SEAFOOD
Typical meal from the beaches of Marseille, revu and corrected by Momo.
Ingredients
- 1 big yellow onion, chopped finely
- 8 to 10 big tomatoes, peeled and deseeded, and roughtly chopped to dices.
- 1/2 to 1 bottle of dry white wine (Pinot grigio is good). Adding a tad of pastis will make it even more authentic.
- 1 to 2 big red potato per person, sliced thick ( 5mm will do)
- Seafood: includes mussels, clams, shrimps and rock fish. Add or replace with gambas, langoustines, lobster, filet of soles or whatever else you find that is alive and from the sea. Make sure you rinse and scrape the shelfishes so they are clean.
- Spices: lots of garlic, parsey, rosemary, thym, sage, bay leaves, feneil, saffron. Make a bouquet garni.
- Olive Oil
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Posted by: Maud
on December 20, 2009.
Category: FRENCH, GO(o)DNESS, SEAFOOD, WINTER COMFY
