SEAFOOD CAKES WITH HERB SAUCE
Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 40 appetizers (1/2 cup sauce).
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.
Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
FISH CAKES WITH HERBED SAUCE (GERMAN)
Continuing my recipe quest thru *Modern German Food* by Roz Denny, this recipe intrigued me. Iceland is surrounded by the Atlantic Ocean, so seafood abounds & we often eat fish cakes (usually made w/white fish, salmon, tuna or crab). *Fischfrikadellen mit gruner Sauce* in German, this recipe uses white + smoked fish fillets & then compliments them w/an equally intriguing herbed sauce. I have not made this, but it will be on my cooking agenda after our return from the U.S. in mid-Nov. *Edited to Add* on 4/3/08 -- I have made this recipe now, modified the sauce slightly to add some flavor zip & added a note below the prep Re a substitution that works well. *Enjoy* !
Provided by twissis
Categories Vegetable
Time 42m
Yield 8 Rd Fish Cakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
- Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
- Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
- Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
- Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
- Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad.
- RE HERB MIX: (Quoted from recipe) "Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.".
- NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use -- so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.
Nutrition Facts : Calories 290.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 186.9, Sodium 222.2, Carbohydrate 24, Fiber 2.8, Sugar 2.8, Protein 32.3
HERBED FISH CAKES WITH GREEN HORSERADISH SAUCE
Provided by Miriyam Glazer
Categories Fish Appetizer Sauté Passover Quick & Easy Lunch Bass Spring Kosher Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 18
Number Of Ingredients 8
Steps:
- Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
- Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.
SUMMER HERB DIP (GERMAN)
*Sommerlicher Krauter-Dip* in German, this recipe is from *Modern German Food* by Roz Denny. A colorful veggie mixture including cucumber sticks, carrot sticks, radishes, yellow & green bell pepper sticks & young celery stalks was suggested to accompany this herbed dip. *Enjoy* !
Provided by twissis
Categories German
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
- Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
- NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
- NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).
Nutrition Facts : Calories 19.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 19.1, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 1.5
NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE
Steps:
- 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.
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