Denise says:

My Chanukah recipe includes a unique new latke served with a succulent piece of fish. Potato and courgette latkes go wonderfully with salmon – or use Seabass or fresh tuna for a change. Using your food processor to grate the vegetables will speed up your preparation.

Preparation Time: 20 minutes Serves 4 Cooking Time: 35 minutes
Can be made in advance Pesach Friendly

Ingredients:

For the salmon
4 Salmon fillets 170g (6oz) each, skinned and pin –boned
150 ml (1/4 pt) dry white wine
Salt and freshly ground black pepper

For the Latkes
450g courgettes grated
450g potatoes grated
4 eggs – beaten
4 tablespoons plain flour
3 garlic cloves – peeled and finely chopped
2 tablespoons fresh coriander – finely chopped
2 teaspoons dried coriander
150g (5 oz) cheddar cheese – grated
Salt and freshly ground black pepper
8 tablespoons vegetable oil

Garnish
4 tablespoons Extra virgin olive oil – for drizzling
15g (1/2 oz) fresh coriander
4 Tablespoons of sesame oil – Use olive oil for Pesach
4 heads of pak choi (Chinese cabbage) shredded

Method

For the Latkes
1) Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
2) Remove the excess water from the grated potato and courgettes by squeezing dry in a clean tea towel or kitchen paper. This is best done in batches.
3) Add the remaining ingredients; the eggs, flour, garlic, fresh and dried coriander, salt and black pepper and cheese and mix very well.
4) Heat the vegetable oil in a large frying pan. Place heaped tablespoons of the mixture into the pan, flatten with a palate knife and cook for 4 – 5 minutes. Turn over and cook for a further 4 minutes. Try not to disturb them whilst cooking so that a good crust forms.
NB . Change the oil and clean the pan out if it starts to burn and leaves black crumbs.
5) Remove the latke once cooked and place onto kitchen absorbent paper before completing the cooking in the oven on a baking try lined with baking parchment.
6) Complete by finishing in the pre-heated oven for a final 10 minutes to crisp up.

For the Salmon
7) Place the salmon into a deep casserole dish. Season with salt and freshly ground black pepper. Pour over the wine and cook covered for approximately 20 minutes or until cooked – the flesh is no longer bright pink and is firm to touch.
8) Heat the sesame oil in a wok or frying pan and stir fry the pak choi for 3 minutes.

To serve the stylish way :
Place some pak choi onto a warmed plate, followed by one latke, then sit the salmon fillet on it and topped with another latke. Drizzle some extra virgin olive oil over the salmon and plate. Garnish with some coriander leaves.
Tagged in: Chanukah, Dinner Party, Family Cooking, Low Fat, Mediterranean, Parev, Salmon, Sephardi, Yom Tov