Chris was working out at Vermont Sport and Fitness and watching the Food Channel. She saw whomever making this dish and tried as best she could to remember the details. Just let me say, this is one of the best dishes I’ve ever eaten.
For the marinade for the fish...
1/4 cup balsamic vinegar
1/4 olive oil
sea salt, fresh ground pepper to taste
For the cakes...
1 pound salmon, skinned
1 pound cod
½ pound crab meat, lump
2 pounds russet potatoes
1 cup fresh parsley, chopped
4 large cloves garlic, minced
1 bunch scallions, chopped
4 shallots, chopped
4 - 6 hot red chili pepper (finger-type)
2 cups oyster crackers
butter
salt
pepper
Boil potatoes in salted water until done. Mash with 2 tablespoons butter.
Place fish in marinade. Put each fish in foil wrappers (I put salmon on the bottom), sprinkle with fresh parsley, and close foil loosely. Steam for 10 minutes by placing fish in a large pan with boiling water.
Sauté’ scallions, shallots, garlic, chili peppers, and fresh parsley in olive oil and 1 tablespoon butter. Season with salt and pepper to taste.
In a mixing bowl, add potatoes, fish (broken into bite-sized pieces), crab, and sautéed vegetables. Don’t over-do the mixing... fish pieces should be bite-sized. Season with salt to taste. Refrigerate mixture for an hour. This is important.
Crush the 2 cups of oyster crackers in a plastic bag and put into a shallow bowl. Make 8 cakes before breading, putting un-breaded cakes on a plate. (This part is messy.... don’t get discouraged!) One by one, dredge un-breaded cakes in the crushed oyster crackers and transfer onto yet another plate. Licking your fingers is perfectly okay... I licked Chris’s... yummy!!)
(If you have extra, refrigerate, then bread just before cooking.)
Sauté cakes in sunflower oil until golden-brown on each side - 3 to 4 minutes a side, depending. They do have to cook through.
Tartar Sauce
We make a fairly simple tartar sauce with 4 tablespoons mayonnaise, 4 tablespoons sweet and sour mustard* and 1 tablespoon sweet India relish with juice. Add stuff to your taste. Whatever you do, it really goes nicely with these fish cakes.
* We order Sweet & Spicy Mustard” from the New Braunfels Smokehouse, (800) 537-6932
For the marinade for the fish...
1/4 cup balsamic vinegar
1/4 olive oil
sea salt, fresh ground pepper to taste
For the cakes...
1 pound salmon, skinned
1 pound cod
½ pound crab meat, lump
2 pounds russet potatoes
1 cup fresh parsley, chopped
4 large cloves garlic, minced
1 bunch scallions, chopped
4 shallots, chopped
4 - 6 hot red chili pepper (finger-type)
2 cups oyster crackers
butter
salt
pepper
Boil potatoes in salted water until done. Mash with 2 tablespoons butter.
Place fish in marinade. Put each fish in foil wrappers (I put salmon on the bottom), sprinkle with fresh parsley, and close foil loosely. Steam for 10 minutes by placing fish in a large pan with boiling water.
Sauté’ scallions, shallots, garlic, chili peppers, and fresh parsley in olive oil and 1 tablespoon butter. Season with salt and pepper to taste.
In a mixing bowl, add potatoes, fish (broken into bite-sized pieces), crab, and sautéed vegetables. Don’t over-do the mixing... fish pieces should be bite-sized. Season with salt to taste. Refrigerate mixture for an hour. This is important.
Crush the 2 cups of oyster crackers in a plastic bag and put into a shallow bowl. Make 8 cakes before breading, putting un-breaded cakes on a plate. (This part is messy.... don’t get discouraged!) One by one, dredge un-breaded cakes in the crushed oyster crackers and transfer onto yet another plate. Licking your fingers is perfectly okay... I licked Chris’s... yummy!!)
(If you have extra, refrigerate, then bread just before cooking.)
Sauté cakes in sunflower oil until golden-brown on each side - 3 to 4 minutes a side, depending. They do have to cook through.
Tartar Sauce
We make a fairly simple tartar sauce with 4 tablespoons mayonnaise, 4 tablespoons sweet and sour mustard* and 1 tablespoon sweet India relish with juice. Add stuff to your taste. Whatever you do, it really goes nicely with these fish cakes.
* We order Sweet & Spicy Mustard” from the New Braunfels Smokehouse, (800) 537-6932
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