s NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE **** s |
Ingredients
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Instructions Instructions: *** 2-21-07 excellent *** Serve with: Pickled beets and baby potatoes sprinkled with parsley. Dessert: Lemon bars from the bakery. 1/2 cup purchased tartar sauce 2 tablespoons plus 1/2 cup finely chopped green onions 2 teaspoons plus 1 1/2 tablespoons chopped fresh thyme 1 teaspoon drained capers 4 slices good-quality 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 cod, haddock, or other white fish fillets, cut into 2-inch chunks 1 large egg 3/4 teaspoon salt 1/2 teaspoon ground black pepper 3 tablespoons olive oil Lemon wedges Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl. Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; 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 bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges. Makes 4 servings. Bon AppTtit December 2003 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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