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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, June 24, 2012

fish cakes sauce vierge by Steven Dolby













(Serves 5 people)
INGREDIENTS
570g Potatoes
7oz Salmon fillet
200g Cooked smoked trout
Lemon zest (to taste)
1/2 Freshly squeezed lemon
Italian flat leaf parsley (small handful)
Fresh thyme (pinch)
E V olive oil (to coat the potatoes)
1/2 Medium red onion
1 Clove garlic
Olive oil
Salt & ground black pepper (to taste)
Plain flour
Eggs
Bread crumbs
SAUCE VIERGE
1/2 Small red onion
1 Medium tomato
2 Tsp capers
1 Tsp anchovies
Italian flat leaf parsley (small handful)
1/2 Freshly squeezed lemon juice
3/4 Cup good quality E V olive

© STEVEN DOLBY


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