Instructions: This is an incredible side dish first served to me by Sharon Van Loan, co-owner of the Steamboat Inn in Southern Oregon. It appears in her cookbook,

"Thyme and the River Too," which she co-authored with chef Patricia Lee. Its a unique and wonderful accompaniment to poached salmon or other delicately flavored seafood, and is certainly worth the time and effort required to make it. Coincidentally, Sharon told me that this recipe was originally Food and Wine magazine.

4 cups parsley, large stems removed, plus 1 tablespoon chopped parsley

(divided)

4 tablespoons butter (1/2 stick; divided)

1/3 cup minced shallots
1/2 cup whipping cream
3/4 teaspoon salt (divided)

3/4 teaspoon white pepper (divided)

1 1/2 cups fine bread crumbs (divided)

1/2 cup grated Swiss cheese
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup olive oil (divided)

1 teaspoon anchovy paste
1 teaspoon minced garlic
1 tablespoon rinsed and chopped capers
1/2 cup chopped canned Italian peeled tomatoes 1 tablespoon fresh lemon juice
1/4 cup dry white wine
Sprigs of parsley for garnish

Blanch the 4 cups of parsley in large pot of boiling water until wilted, about 2 minutes; drain, rinse under cold water, drain again, then coarsely chop.

In a skillet, melt 2 tablespoons of the butter over medium heat, add the shallots, and saute until softened but not browned, about 5 minutes. Add the drained parsley and the cream. Cover and simmer over medium-low to low heat until most of the cream is absorbed, about 10 minutes.

Scrape the parsley mixture into a bowl. Stir in1/2 teaspoon salt,1/2 teaspoon pepper,1/2 cup bread crumbs and the swiss cheese. Cover and refrigerate until chilled. Mixture may be prepared to this point up to 24 hours ahead.

When the parsley mixture is cold, press it into 8 round cakes, each measuring 2 inches in diameter. Coat the parsley cakes with1/2 cup flour, then dip in the egg and then coat with the remaining 1 cup bread crumbs.

Refrigerate the cakes while preparing the sauce.

In a medium saucepan, heat 2 tablespoons of olive oil over low heat. Add the anchovy paste and garlic and saute about 1 minute, just until garlic has softened slightly and released its aroma. Add the capers, tomatoes, lemon juice and wine; simmer over moderate heat, stirring occasionally, until the flavors are combined, about 4 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter. Season with the remaining1/4 teaspoon salt and1/4 teaspoon pepper. Add the 1 tablespoon chopped parsley; keep warm while frying the parsley cakes.

(The sauce may be prepared up to 24 hours ahead. To use, gently reheat just to simmer, then remove from heat.)

In a large skillet, heat the remaining 2 tablespoons olive oil over moderately high heat. Add the parsley cakes and cook until the first side is well browned, about 2 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Drain the cakes on paper towels. Spoon one fourth of the heated sauce onto each of 4 plates, then place 2 parsley cakes on each, and garnish with parsley sprigs.

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