Monday, August 16, 2010
We were having a party, so I took some of the fishcake 'batter', mixed with soaked and chopped dried abalone mushrooms (which I will never be without from now on) and fresh sage, and formed into little silver dollar fishcakes, a heaping teaspoon each for consistency. Served with (what else) a hot pepper tartar sauce.
It was educational for the tastebuds to have a little bit of the plain fishcake first. The contrast made the mushroom and spice really stand out.