Fabulous Fish Cakes With Lemon Aioli Recipes

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI

Steps:

• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
• Arrange fish cakes on plates. Spoon aioli alongside and serve

TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)

Steps:

• For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.).
• Arrange fish cakes on plates. Spoon aioli alongside and serve.

WEST INDIES FISH CAKES WITH CURRY AIOLI

Steps:

• You can prepare the aioli in advance if you wish (just keep it refrigerated).
• Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
• Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
• Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
• Heat 1-2 inches cooking oil in a large skillet until hot.
• Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
• Do not overcrowd pan.
• Drain fish cakes on paper toweling.
• Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.

BOURRIDE WITH LEMON AïOLI

Steps:

• Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
• Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
• Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
• Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

FABULOUS FISH CAKES WITH LEMON AIOLI

Steps:

• TO MAKE THE AÏOLI: In a small bowl whisk together the aïoli ingredients. Cover with plastic wrap and refrigerate until a few minutes before serving. TO MAKE THE FISH CAKES: Cut the fish fillets into 1/4-inch dice. Place in a medium bowl and add the rest of the fish cake ingredients. Gently mix with a fork, then refrigerate for 1 hour for easier handling. Remove from the refrigerator and shape into four cakes, about 31/2 inches in diameter each. Place a large grape leaf, shiny side down, on a plate. Position a fish cake in the center of the leaf and fold the leaf up around it. Place a second grape leaf on top and fold the edges down to enclose the cake. (If the grape leaves are small, a third leaf may be needed.) Wrap the remaining cakes the same way. Lightly oil the packets. Grill the packets over Direct Medium heat until the grape leaves are well marked and the fish cakes are firm to the touch, about 10 minutes, turning once halfway through grilling time. Before serving, cut an X in the top leaf of each packet and turn back the edges. The grape leaves are edible, if desired. Serve warm with the aïoli.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.