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Once cooked, the seafood cakes are plated with elegance. A simple smear of garlic aioli on the plate provides a flavorful base, and the cakes are gently placed on top. For added visual appeal and flavor, the chef recommends topping the cakes with a generous spoonful of remoulade—a seasoned, mayonnaise-based sauce with kick.
Serving on a well-designed plate, with optional greens or a light salad, elevates the presentation. The delicate sauces and crispy cakes make for an excellent appetizer, lunch, or light dinner.
Final Tips and Takeaways
- Preparation in Advance: Making the mousse and shaping the cakes can be done ahead of time. Chilling solidifies the structure, making frying easier.