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FISH AND SEAFOOD CAKES - 9 RECIPES ALBACORE CAKES
1 pint canned albacore, drained (8 ounces)
4 tablespoons finely chopped shallots
8 saltine crackers, finely crushed
1 egg, slightly beaten
1 tablespoon fresh lemon juice
Splash of hot sauce
1 1/2 tablespoons flour
1/8 teaspoon freshly ground
black pepper
Salt to taste
Milk, as needed
2 tablespoons olive oil or peanut oil
2 tablespoons unsalted butter, melted
Mix together all ingredients, except the milk, oil and butter. If the mixture is too stiff, add milk by the tablespoonful until it is the consistency of mashed potatoes. Heat the butter and oil in a skillet over medium-high heat until hot, but not smoking. Reduce heat to medium.
Drop approximately 3 heaping tablespoons of the mixture per cake into the hot oil, leaving space between the cakes. Flatten the cakes with the back of a spoon. Cook until brown on both sides.
These cakes can be nestled in a salad of fresh field greens with a lemon- olive oil dressing for a light luncheon or topped with a lemon dill sauce for a starter course. Serves 4
CRAB CAKES WITH MUSTARD DRESSING
2 eggs, lightly beaten
1/2 c heavy cream
App. 3 c breadcrumbs (from baguette)
1/2 c each - julienne cut red, green and yellow peppers (optional)
1/2 c shopped red onion
1 chopped clove of garlic
2 tbsp butter
1/4 c dry white wine
1 lb fresh crabmeat
1/4 c chopped fresh parsley
2 tbsp chopped fresh tarragon
3 tbsp Dijon mustard
Lemon Juice
Salt and fresh ground black pepper
1 egg mixed with 1/3 c milk
App. 1/2 c vegetable oil (for sautéing)
Mustard Dressing and Watercress garnish
Lightly mix beaten eggs, cream and 1 c breadcrumbs in a bowl, and reserve. In a sauté pan over medium-high heat, combine vegetables with butter and white wine - cook app. 10 min or until tender. Combine with reserved crumb mixture; add crab, parsley, tarragon, mustard and lemon juice, salt and pepper to taste. Mix well and chill for 1 hour.
Preheat oven to 400F. Form chilled crab mixture into 12 oval patties; dip in egg
and milk mixture, and then in remaining breadcrumbs. Sauté in hot oil app. 2 min per side, transfer to oven for app. 5 min to finish cooking.
For Mustard Dressing, combine and chill
1 tbsp ketchup
1/2 c plain yogurt
1/2 c Dijon mustard
1/4 c sour cream
1 tsp prepared horseradish
2 tbsp sweet pickle relish
1 tbsp chopped chives
1 chopped hard cooked egg
1/2 tsp cayenne
CRAB OR SCALLOP CAKES
2 c slightly stale breadcrumbs, pea size
2 tbsp olive oil + more for cooking
1 pound of fresh crabmeat and/or scallops
2/3 c finely chopped celery
1 ½ tsp Worcestershire Sauce
¼ c finely chopped parsley
2 tbsp fresh chopped thyme
1 tbsp Dijon mustard
1 tsp Tabasco sauce
½ tsp red pepper flakes
Salt and pepper to taste
3 egg, separated
Preheat oven to 400. Toss breadcrumbs in the olive oil and let stand at least 20 minutes. In a large bowl, combine all ingredients except egg yolks until well blended. Add egg yolks and set aside. Whip the egg whites to stiff peaks in a separate bowl, and fold gently into the
crab mixture. Form the mixture into 6-8 large patties or 12-16 small ones. Brown the cakes in a hot skillet on one side. Turn carefully and place pan in oven. Bake 7-8 minutes to set the egg whites and finish cooking the crab cakes. Serve with tartar sauce: ¾ c mayonnaise, ¼ c each of finely chopped green onion, dill pickle and capers, 2 tbsp finely chopped parsley, ½ tsp pepper.
FISH CAKES WITH CUCUMBER CONDIMENT
1/4 cup dried shrimp
1 lb. firm white fish fillet, such as sea bass or halibut, minced
6 Chinese long beans, or 24 green beans, cut into 1/8-inch lengths
1/4 cup chopped cilantro leaves
3 kaffir lime leaves, finely minced
1 Tbs. red curry paste
1 egg, lightly beaten
1 tsp. cornstarch
1 tsp. sugar
1/4 tsp. salt
Soak dried shrimp in warm water to cover until softened, drain and chop.
Combine chopped shrimp, fish, beans, cilantro, lime leaves, curry paste, egg, cornstarch, granulated sugar, and salt and mix well with fingers. For each cake, roll 2 tablespoons of fish cake mixture into a ball, flatten into 2-inch patties. Set aside.
Place a wok or wide frying pan over medium-high heat. Add oil to a depth of 1/4 inch. When oil is hot, add fish patties, a few at a time. Pan-fry, turning once, until golden brown, 2 to 3 minutes. Lift out with a slotted spoon and drain on paper towels.
CUCUMBER CONDIMENT
1/4 cup thinly sliced English cucumber
1/4 cup rice vinegar
2 Tbs. sliced shallots
1 Tbs. cilantro leaves
1 1/2 tsp. sugar
1/8 tsp. salt
1/4 cup chopped roasted peanuts
Vegetable oil, for frying
In a bowl combine cucumber, vinegar, shallots, cilantro, sugar and salt. Mix and set aside.
Just before serving, sprinkle chopped peanuts over cucumber condiment.
Serves 4 to 6.
FISH CAKES NEW ENGLAND STYLE
4 slices firm white bread, torn into pieces (1 1/2 cups)
1 celery stalk with leaves, cut into 2-inch lengths
1 1/4 pounds boneless white fish fillets, cut into 2-inch chunks
1 large egg
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup finely chopped green onions
1 1/2 tablespoons chopped fresh thyme
3 tablespoons olive oil
Lemon wedges
Seasoned tartar sauce
Put bread in food processor and pulse into coarse crumbs, transfer to a large bowl. Finely chop celery and add to breadcrumbs. Coarsely puree fish and add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2 inch thick cakes.
Heat olive oil in heavy large skillet over medium heat, add fish cakes and cook until brown on both sides (about 5 minutes each). Divide fish cakes among 4 plates and garnish with Seasoned tartar sauce (1/2 cup tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and 1 tsp capers blended well) and lemon wedges. Makes 4 servings.
SALMON PATTIES WITH BROWN BUTTER SAUCE
1-1/4 pounds skinless, boneless fresh salmon
1-1/4 c fresh bread crumbs
Salt and pepper to taste
1/4 tsp fresh grated nutmeg
1/4 tsp Tabasco sauce
1/3 c milk
1/3 c sour cream
4 tbsp chopped fresh coriander
1 tbsp oil
4 tbsp butter
1 tbsp fresh lemon juice
Chop the salmon coarsely, then place in a mixing bowl and add 1/2 of the breadcrumbs, salt, pepper, nutmeg, cumin, Tabasco and milk. Stir briefly with a wooden spoon. Add the sour cream and coriander and continue stirring rapidly until well blended. Lay out a length of wax paper. Divide the mixture into 8 patties of equal size (about 3/4" thick). Coat the patties on all sides with breadcrumbs. Heat the oil in a non-stick skillet. Cook each side 4 minutes over medium heat until golden brown.
Wipe out the skillet and add the butter. Cook until butter begins to brown, add the lemon juice and blend. Pour over patties and serve immediately.
SHRIMP CAKES WITH WASABI VINAIGRETTE
Okay, this is complicated, but very tasty and sure to impress!
Dashi: look for this pre-made in asian shops and save some time.
3 (6-inch) pieces kombu (dried kelp)
1 qt water
1/2 cup tightly packed katsuo bushi (dried bonito flakes)
Wipe any sand or salt from kombu with a dampened cloth. Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.
Shrimp Cakes:
2 tbsp finely diced carrot
1/4 c finely chopped onion
1/2 c finely chopped fresh shiitake caps (2 large)
8 medium shrimp, peeled and deveined, finely chopped
1/4 lb skinless halibut or snapper fillet, finely chopped
1 large egg yolk, lightly beaten
1/2 tsp fine sea salt
1 tsp light shoyu (Japanese soy sauce)
2 tsp sugar
1 qt safflower oil
Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.
Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
Wasabi vinaigrette:
1 tbsp prepared wasabi paste
1 tbsp mayonnaise
1 tbsp mirin (Japanese sweet rice wine)
1 tbsp rice vinegar (not seasoned)
White pepper to taste
Whisk together wasabi and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.
For mirin sauce:
2.5 tbsp mirin
2.5 tbsp dark shoyu (Japanese soy sauce)
1 tsp sugar
1 tsp cornstarch mixed with 1 tbsp cold water
Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.
Salad Base:
6 oz mesclun (4 cups)
4 fresh shiso leaves, thinly sliced
3/4 cup tightly packed katsuo bushi
1 1/4 oz daikon sprouts, trimmed
NOW! AT LAST! You are ready to fry the shrimp cakes:
Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.
Assemble dishes:
Divide salad among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.
Makes 4 first-course servings. SPICY
FRIED FISH CAKES - THAI TOD MAN PLAA
14 oz grated cod or similar fish flesh
7 oz green string beans, thinly cut
3 dried chilis, soaked in water to soften
1 T shallots, thinly sliced
1 T shredded coriander roots
1 T stalk lemongrass, thinly cut
1/2 T shredded lime rind
1/2 t shredded galanga
1 T each of salt and ground pepper
5 kaffir lime leaves, finely shredded
vegetable oil for deep frying
fish sauce
cucumbers, pineapple, tomatoes for garnishing
Finely pound together the chilis, shallots, coriander roots, lemongrass, lime rind, galangal, salt and ground pepper in a large mortar and pestle. Add the fish and continue to pound until sticky, then transfer to a large bowl, mix with beans and kaffir lime leaves, adding the fish sauce. Knead the mixture until sticky enough to roll into balls.
Roll the mixture into balls, then flatten out to a 1/2 inch thick patty. Heat oil in a wok, add the fishcakes and deepfry on each side over a moderate heat until golden. Lift out and drain on paper towels.
Transfer to a serving plate, garnished with cucumbers, pineapple and tomatoes. Serve with a separate small dish of sweet chili sauce mixed with thinly sliced cucumber wedges and crushed peanuts. TROPICAL
SHRIMP CAKES
1 1/2 pounds shrimp, peeled and deveined
1 1/2 cups panko crumbs or fresh breadcrumbs
1/4 cup minced red onion
2 garlic cloves, minced
1/2 bunch chopped cilantro
Zest of 1 lime
1 jalapeno, seeded and minced
1 tablespoon salt
2 eggs, beaten
1/3 cup vegetable oil
Chop the shrimp coarsely, mix with 1/2 cup of panko, the onion, garlic, cilantro, lime zest, jalapeno, salt and eggs.
Heat half of the oil in a skillet over medium heat and place the remaining 1 cup panko crumbs on a plate.
Put 1/4 of the shrimp mixture into a food processor and process until there is just a little texture, then mix into remaining shrimp. Form the mixture into small patties (about 2T each). Press the cakes into the crumbs on the plate and gently place in the skillet. Fry for about 3 minutes on each side, until golden brown and cooked through. Add oil as needed. These may be made a day ahead and crisped in the oven or held in a warm oven until serving.
Makes about 20 |
