Fish cakes topped with celery relish & mayonnaise
Fish second courses
I devised this recipe with no particular reference to anyone's work that I know. I made the fish cakes and the celery relish the day before but was not happy with how the flavors worked. The next day I was sharing the food with a friend - it had matured overnight and was really quite interesting. I chose the white fish because I wanted the right platform to allow the celery relish to star. The mayonnaise, which can be gourmet store-bought, should be creamy and thick (I mostly make my own). In making the relish, I found that the celery was a bit strong so I added the balsalmic vinegar and it transformed the dish overnight. All the components can be prepared the day before they will be eaten and will only need assembling right before serving to guests with the obligatory glass of Bollinger champagne. I grow thyme, chervil and lovage in my garden - I owe Kate Hill of Camont a great debt because it was her lovage there in her garden and in her cooking that caught my fancy last September.
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