Silver fin cakes. 4 servings
1 lb of Silver fin white meat (asian carp from the Mississippi)
4 ounces of melted unsalted butter
1 Table spoon of Dijon mustard
1 Table spoon of lemon juice
1 whole egg
1 once of bread crumble
Seasoning and hot sauce to taste

Poach or steam Silver fin meat until fully cooked than break it up in pieces to remove bones, place all the meat into a mixing bowl than add butter, mustard, egg and lemon juice mix well and add bread crumble, seasoned to taste. Make small cakes, rolled into egg wash and season flour than fry.

Recipe by: Chef Philippe Parola

With 30 years of experience Chef Phillippe Parola now specializes in consulting for major U.S. food companies that need food product research and developement.
With his international marketing network Chef Philippe Parola has positioned himsef as a leading authority within the food industry."