Sweet Potato Cakes With Smoked Black Cod Dill Cream Recipes
CRUSTED BAKED COD WITH SWEET POTATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Peel and boil sweet potatoes and Idaho potatoes until tender. Mash together with two tablespoons butter and keep warm.
- Preheat oven to 450 degrees. Spread each filet with a little of the remaining butter. Chop all herbs and reserve half of the dill for the sauce. Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture.
- Prepare sauce. Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes. Just before serving, whisk in cod roe and the rest of the dill.
- Put filets on greased baking dish and roast for five to six minutes or until done. Put mashed potatoes in center of six warm plates. Place cod filet on the side, slightly overlapping the potatoes. Put sauce around the side of the plate, not on top of the fish or potatoes. Garnish with sprig of dill.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 7 grams, Sodium 515 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET POTATO CAKES WITH SMOKED BLACK COD & DILL CREAM RECIPE
Provided by Chez_Alexander
Number Of Ingredients 10
Steps:
- In a large bowl, mix the grated sweet potato with the salt. Let it stand for 10 minutes. With two hands, squeeze out all the excess water. Discard the liquid. Whisk the eggs in a small bowl. Add the eggs, flour, pepper, and shallot to the sweet potato mixture. Form a bit of the mixture into one cake, about 2-inches in diameter. Film the bottom of a saute pan with oil over medium-high heat and fry one "tester" cake until it is brown on both sides. Transfer to some paper towel or a flattened paper bag to soak up any excess oil, then taste. If it needs more salt, adjust the rest of the mixture. Form and fry the rest of the cakes and keep them warm in a very low oven. When you are ready to serve, whisk the creme fraiche with the dill until the mixture holds soft peaks. Place a small piece of smoked black cod on top of each sweet potato cake, dollop with a bit of dill creme fraiche, and garnish with dill sprigs. Serve immediately. Makes 20 cakes.
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