Fish Cakes With Caper Parsley Sauce Recipes
FISH CAKES WITH CAPER-PARSLEY SAUCE
"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.
Yield Makes 6
Number Of Ingredients 11
Steps:
- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.
PROPER BRITISH FISH CAKES
I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.
Provided by Chef John
Categories Fish Cakes
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
- Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
- Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
- Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
- Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
- Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
- Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.
Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg
CAPER-PARSLEY SAUCE
Categories Sauce Fish Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)
FISH CAKES WITH CAPER-PARSLEY SAUCE
"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.
Yield Makes 6
Number Of Ingredients 11
Steps:
- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.
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FISH CAKES WITH CAPER-PARSLEY SAUCE RECIPE | BON APPéTIT
Web 2002-01-31 Preparation. Step 1. Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and …
From bonappetit.com
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- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.
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