s NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
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2-21-07 excellent
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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

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