porscheguy
11-05-2009, 05:20 PM
I like to use this recipe to get rid of that last piece of fish, shrimp or crab left over from yesterday. Start out with the basic foundation, bell pepper, celery and onion.
The Base
1/2 cup bell pepper diced
1/2 onion diced
1/2 celery or a blend of fennel bulb, carrot and celery diced. no rules here.
2 seeded hot peppers minced
Herbs- Bay leave, tarragon, parsley
1 clove garlic minced
1/2 cup sherry or fish stock
pinch of sea salt
Melt 1/8 stick of butter in a 12" pan over medium heat and add the first 4 ingredients. Add the salt a sweat the water out, as the mixture dries add the remaining ingredients. Cook this mixture down until the moisture is almost gone. Set the mixture aside to cool.
Now take whatever kind of cook fish you have leftover- Salmon, Cod, Crab, Halibut, it's all good. You just make sure to remove any bones. Add some cooked then minced shrimp and or scallops to make about 1 lb. of fish total.
Combine the Base and Fish mixtures in a large bowl breaking up the large pieces with your hands. Add to this about a cup or more of fresh sourdough breadcrumbs. The point here is that fresh breadcrumbs will make the cakes light and flakey. It's at this point you add a mixed egg to hold it together. It should be not to wet and not to dry.
Form 3" to 4" cakes in your hands, don't press to firmly. Set them on wax paper in the icebox to cool for about 1 hr.
Melt a stick of butter over medium high heat in a 12" pan, then add 2 or 3 cakes and let them sit for a while. Don't turn them to soon or they will break. We're not talking stir-fry here. Don't get it smoking just mellow.
Remove the cakes from the pan. Place the finished cakes in a warm oven. Add 2 tblsp. of concentrated Orange juice to the remaining butter in the pan. Remove the pan from the heat and whisk the mixture into a sauce, pour it over the cakes and serve on a bed of fresh greens.
The Base
1/2 cup bell pepper diced
1/2 onion diced
1/2 celery or a blend of fennel bulb, carrot and celery diced. no rules here.
2 seeded hot peppers minced
Herbs- Bay leave, tarragon, parsley
1 clove garlic minced
1/2 cup sherry or fish stock
pinch of sea salt
Melt 1/8 stick of butter in a 12" pan over medium heat and add the first 4 ingredients. Add the salt a sweat the water out, as the mixture dries add the remaining ingredients. Cook this mixture down until the moisture is almost gone. Set the mixture aside to cool.
Now take whatever kind of cook fish you have leftover- Salmon, Cod, Crab, Halibut, it's all good. You just make sure to remove any bones. Add some cooked then minced shrimp and or scallops to make about 1 lb. of fish total.
Combine the Base and Fish mixtures in a large bowl breaking up the large pieces with your hands. Add to this about a cup or more of fresh sourdough breadcrumbs. The point here is that fresh breadcrumbs will make the cakes light and flakey. It's at this point you add a mixed egg to hold it together. It should be not to wet and not to dry.
Form 3" to 4" cakes in your hands, don't press to firmly. Set them on wax paper in the icebox to cool for about 1 hr.
Melt a stick of butter over medium high heat in a 12" pan, then add 2 or 3 cakes and let them sit for a while. Don't turn them to soon or they will break. We're not talking stir-fry here. Don't get it smoking just mellow.
Remove the cakes from the pan. Place the finished cakes in a warm oven. Add 2 tblsp. of concentrated Orange juice to the remaining butter in the pan. Remove the pan from the heat and whisk the mixture into a sauce, pour it over the cakes and serve on a bed of fresh greens.