absolutely fabulous fish cakes with fennel salad and fluffy meringues with fresh fruit
This menu is simple and light with just two courses- a fresh salad topped with a fish cake followed by a fluffy, fruity meringue dessert.
Whether for a lovely lunch or a dinner after a big holiday meal, fish cakes are something to cherish. Poach up some cod or salmon for a dish that will delight all those around your table. You can also make fish cake slightly smaller (freeze any remaining cakes) and serve as a first course.
Meringues are one of my all time favorite desserts….mostly because they are so light, satisfying and somewhat unusual (outside England). Store bought meringues work just as well but I would recommend breaking them apart and mixing them with the whipped cream and berries rather than whole, only because store bought tend to be harder and messier to cut up.
This salad is extremely simple and full of flavor. The fennel is what makes it so good….well the fennel and really tossing the salad with seasoning. I think the key to a good salad is in the dressing. You really have to toss the salad to make sure all the flavors are evenly and well…
Fish cakes are delicious for a light and flavorful lunch or a starter course. Slightly unexpected and always appreciated, it is hard to go wrong with this recipe. The only downside to the dish…is I find them slightly messy to make. You end up using quite a lot of pans and plates. But that being…
Write down your menu, make list of what you need to prepare, and when you will prepare it. Get organized (in your head) with any serving plates or things you need for serving.
Make the fish cakes without the three coatings, cover well and refrigerate
Prepare horseradish sauce and refrigerate
Wash the salad leaves and fennel, place in sealable bag in refrigerator
Make meringues- they can remain out for three days at room temperature
Two hours before
Set table- remember napkins, salt and pepper
Organize serving bowls, dishes and serving utensils in kitchen
Put water in a pitcher with sliced lemon or cucumber
Take out dessert plates and forks, set aside in kitchen
Clean fruit for dessert and refrigerate
Whip fresh cream for dessert
One hour before
Place some of horseradish sauce in a small serving bowl with spoon
Cook fish cakes and keep in warm oven
Put on music, open wine, set out glasses for drinks before dinner, and any nibbles/appetizers
15 minutes before guests at table
Dress and season fennel salad- you can put out at each plate or wait for people to sit down
Horseradish sauce out on table
creating a beautiful table and setting the tone …it is always better to know the rules and then decide on which ones to break. In the mid 17th century at the court of Louis XIV in France the ‘art of the table’ began to take shape with a set of formal rules. The idea of…