4 Silverfin steaks

4 oz of melted unsalted butter

1 tbsp of Dijon mustard

1 tbsp of lemon juice

1 whole egg

1 oz of bread crumble

Seasoning and hot sauce to taste

 

Poach or steam Silverfin steaks until fully cooked. Break it up in pieces to remove bones. Place all the meat into a mixing bowl. Add butter, mustard, egg and lemon juice. Mix well. Add bread crumble, seasoned to taste. Make small cakes, rolled into egg wash and seasoned flour. Fry for 4-5 minutes until golden brown. Serve with beurre blanc or lemon butter sauce.