Retigo s.r.o.

Ingredients:

600 g Potatoes with skin on
400 g Wild salmon, haddock
Lemon zest out of 2 lemons
80 g Freshly chopped parsley
20 g Freshly chopped dill
Salt and pepper
1 kg Frozen peas
200 g Butter
20 g Mint
Lemon wedge for serving

Method:

Steam the potatoes on steam mode 99 °C, for 40 minutes in Retigo combi oven using a perforated stainless steel GN container. Peel the potatoes and mash them without any butter or cream. Cool them down then.
Steam the fish on steam mode 97 °C for 3 minutes using a perforated stainless steel GN container. Coll down after cooking. Flake the fish, add the potatoes and the rest of the ingredients and combine them together.
Shape the fishcakes out of the mix. Place them on an oiled GN aluminium container with teflon coating and fry them on hot air mode 190 °C, flap valve 50 % for 11 minutes.
For the pea puree steam the peas on steam mode 99 °C for 4 minutes using a perforated stainless steel GN container, transfer to a tall container and blitz it with butter, mint, salt and pepper to smooth puree.