"Many thanks Maynard, Benedict
& Freya for a wonderful week a the Walnut Grove. It has been worth
traveling from Australia to learn new skills in cooking. I look forward
to putting the skills and techniques I have learnt this week to good
use at home. The course was everything I expected it to be, and in such
a beautiful location. I hope I can return some day for the advanced
Walnut Grove Recipes
- 500g potatoes
- 500g salmon
- 20g dill (chopped)
- 2 large tsp whole grain mustard
- 1/2 lemon
- large knob of butter
- 1 egg
- 1/4 cup flour
- 1 cup breadcrumbs
- salt & pepper
1. Peel and chop potatoes into small dice, place in a saucepan
and cover with water, bring to the boil and cook until soft. Strain
and then mash with the knob of butter, then set aside.
2. Cut the salmon into slices approx 1cm thick and
pan-fry until just cooked. Mix in with the warm potatoes and add
the dill, whole grain mustard and lemon juice. Season to taste
and put in the refrigerator to cool.
3. Once the
mixture is chilled, roll into balls, all the same size.
4. Take 3 bowls, put plain white flour in one, beaten
egg in another and the breadcrumbs in the other. Coat each ball
with first flour, then egg and then breadcrumbs. Using a pallet
knife, shape the balls into flat fishcakes about 2cm high.
5. Heat a frying pan and fry the fishcakes in a
little oil until golden brown, then place in a preheated oven
160° for around 8 min's. Transfer to serving plate of your
These fishcakes can be made a couple of days in advance, or
alternatively if you make a large batch you can freeze them.
Defrost them before cooking.
These make a great light lunch with a fresh green
salad and a tomato Provençal sauce. You could also make
smaller fishcakes and serve them as a starter, or even as part
of a composite dish.
Walnut Grove cookery courses - a dream vacation - in wonderful
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavors and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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