Tuesday, December 18, 2012

Fish Cakes with Caper Lemon Mayonnaise

Sense of Home Kitchen

Fish Cakes with Caper Lemon Mayonnaise
~ Sense of Home Kitchen, adapted a fair amount from Gourmet, February 2007 ~

Serves 4 - 6

Fish Cakes
4 garlic cloves
1 medium onion, halved, then quartered
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large eggs
3/4 cup fine dry bread crumbs
2 tablespoons mayonnaise
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds skinless, boneless blue hake, cut into 2-inch pieces
2 packed tablespoons fresh cilantro, chopped
1/4 cup olive oil, plus more as needed

Caper Lemon Mayonnaise
3/4 cup mayonnaise
1 tablespoon drained capers, chopped
1 tablespoon fresh lemon juice
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

To make fish cakes:
Preheat oven to warm setting (about 170°F.).

With the motor running, drop garlic into a food processor and process until finely chopped.  Add onion and pulse until finely chopped.  Add coriander, cayenne pepper, eggs, bread crumbs, mayonnaise, cumin, and salt, pulsing until combined.  Add fish and cilantro, pulse until coarsely chopped.

Line a baking sheet with wax paper.  Quickly form fish mixture into 12 patties about 1/2-inch thick each, placing onto the lined baking sheet as they are formed.  Place patties in refrigerator to keep cold, this helps them to stay firm and not fall apart as you work with them.

Place a paper towel on an oven-proof plate and place in the warm oven.  Heat 1/4 cup olive oil in a 12-inch skillet over medium-high heat until hot.  Take only enough patties out of the refrigerator as will fit into the pan.  Cook until golden brown on each side, turning only once.  Reduce heat if the cakes brown too quickly.  They will take about three to four minutes per side.  Place fish cakes on plate in oven as they are finished to keep them warm and continue to add uncooked fish cakes from the refrigerator to the pan to cook.  Add more olive oil if needed.

To make caper lemon mayonnaise:
Whisk together all the ingredients in a small bowl until combined.

To serve:
Serve fish cakes warm with chilled caper lemon mayonnaise.

To reheat leftovers:
Preheat oven to 350°F.  Place fish cakes on a baking sheet and place in warmed oven until heated through.

Sense of Home Kitchen / Recipes / Fish