Fish cakes and tomato rösti

Method

1. For the fishcakes, steam the fish for 3 minutes. Cover with cling film and cool quickly.

2. Flake the fish and mix with the gherkins, spring onion, chilli, mayonnaise, ginger and one-third of the breadcrumbs. Season with salt and pepper.

3. Put the remaining breadcrumbs in a dish, then put in the fish mixture and shape it with a palette knife into four cylindrical shapes, about 4cm high and 6cm wide (to weigh about 100g each).

4. Coat fishcakes well with breadcrumbs then chill for 30 minutes to firm them.

5. Make the tomato rösti. Wash the potatoes well and stream for about 15 minutes until half-cooked then peel, cool and grate them. Season with salt and pepper and mix well.

6. Slice the tomatoes. Grease four 10cm rösti pans with a light film of olive oil and divide the end pieces of the tomatoes among them. Alternatively, place four 10cm pastry cutters in a large lightly oiled frying pan. Fill with the grated potatoes and fry over a high heat until crispy, then turn rösti and fry on the other side.

7. Combine all the ingredients together for the lemon dressing and mix well.

8. To make the white wine sauce, put the shallot, peppercorns and white wine in a pan and reduce by two-thirds.

9. Add the fish and vegetable stocks and again reduce by two-thirds. Add the cream and reduce by half. Season to taste with cayenne and salt and then add the mustard and parsley.

10. Set the oven to 220°C/gas 7. Heat a little oil in a non-stick frying pan and fry fishcakes until golden brown on both sides. Transfer the pan to the oven for about 6 minutes, until the fish cakes are heated through.

11. To serve, dress the leaves with the lemon dressing and arrange on 4 plates. Add a ring of vine tomatoes, top with the rösti, and put the fishcakes on top.

12. Pour over the white wine sauce and serve immediately.