Fish Cakes With Caper Parsley Sauce Recipes
MINI FISHCAKES WITH DIJON CAPER MAYONNAISE
Provided by Dave Lieberman
Categories appetizer
Time 35m
Yield about 11 fishcakes
Number Of Ingredients 20
Steps:
- In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
- Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
- Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
- Garnish with Dijon Caper Mayonnaise and chopped parsley.
- In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
PUNGENT PARSLEY AND CAPER SAUCE
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 20m
Yield About 1 1/3 cups
Number Of Ingredients 10
Steps:
- Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
FISH CAKES WITH CAPER-PARSLEY SAUCE
"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.
Yield Makes 6
Number Of Ingredients 11
Steps:
- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.
LEMON-PARSLEY FISH CAKES
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
- In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
- Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
- To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g
CAPER-PARSLEY SAUCE
Categories Sauce Fish Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)
CAPER SAUCE FOR FISH
I have used this sauce for Orange Roughy, trout, walleye and my favorite Tilapia. This sauce is so easy to make and so delicious to eat over the fish.
Provided by litldarlin
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter.
- Add lemon juice, capers, parsley and seasonings.
- Heat until sizzling.
- Pour over steamed or baked fish.
Nutrition Facts : Calories 207.7, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 291.5, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 0.4
HADDOCK AND PARSLEY FISH CAKES
Make and share this Haddock and Parsley Fish Cakes recipe from Food.com.
Provided by hectorthebat
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
- Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
- Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
- Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
- Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
- Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
- Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.
Nutrition Facts : Calories 672, Fat 20, SaturatedFat 6.7, Cholesterol 227.2, Sodium 1667, Carbohydrate 71.6, Fiber 8, Sugar 7.4, Protein 52.3
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