Monday, January 30, 2012

Moroccan Fish Cakes in Lemon Sauce

Adapted from Levana Kirshchenbaum


For the fish cakes:
  • 1 pound skinless, boneless fish fillets, such as cod, hoki, scrod, flounder, sole, tilapia or salmon, cut into big chunks (children usually prefer a mild fish such as cod, hoki or sole)
  • 1/2 small onion
  • 4 sprigs flat-leaf parsley, stems removed - sometimes I use corriander/cilantro - yum!
  • 1 beaten egg
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon grated lemon zest
  • dash of nutmeg
  • dash of cayenne
  • salt and pepper
  • 1/2 cup fresh bread crumbs

For the sauce:

  • 1 1/2 cups water
  • pinch of saffron threads
  • 1/4 teaspoon turmeric
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard

1. Combine the fish, onion, parsley or coriander/cilantro, egg, oil, lemon zest, nutmeg salt and pepper to taste in a food processor, and process until perfectly smooth. Transfer the mixture to a mixing bowl, add the bread crumbs, and GENTLY mix thoroughly. With wet hands, shape the fish mixture into 6 oval patties.
2. Combine the water, saffron, turmeric, oil, lemon juice, and capers and bring to a boil in a heavy saucepan over high heat.
3. Add the fish patties to the pot and cook, uncovered, for about 20 minutes. Using a slotted spoon, transfer the patties to a platter. Reduce the liquid in the pot until thickened, 8 to 10 minutes. Add the mustard and stir until smooth. Pour the sauce over the patties. Serve warm or at room temperature.

YIELD: About 6-8 fish course servings

K (p)

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