Executive head chef, Paul Tugwell, who has been at the helm of El Oceano’s world class kitchen for the past two years, presenting impeccable dishes that will dazzle your palate, brings you a new winter menu featuring a selection of the ever popular a la carte dishes plus a few winter warmers.
Paul, plus his dedicated team, bring you the freshest ingredients according to popular demand and market availability, and prepared to the highest standards using locally sourced produce where possible!
One of the ever popular starters is the Crispy Thai Fish Cake.
The recipe below serves 12 guests:
• 1kg of salmon and white fish (cod, plaice, hake)
• 1½ onions finely chopped
• 2 cloves chopped garlic
• 100 grams grated fresh ginger
• 700 grams potato puree
• 2 egg yolks
• 100 grams green thai curry paste
• 100 grams bread crumbs
• 1 bunch chopped coriander
Fry off garlic, onion, ginger -without colour.
Add curry paste and continue to cook and then add fish, fry until fish is just cooked.
Remove from heat, add potato, breadcrumbs, egg yolk and coriander.
Place mix on a tray to cool.
In three separate bowls put flour, beaten egg with milk and crushed corn flakes.
With the thai mix, form little patty cakes – in any shape!!
Coat in flour, then egg and finally crushed cornflakes. Deep fry until golden brown.
Serve with a sweet chilli dip and mixed leaves!!