Friday, October 23, 2009
Fish Cakes, Sauteed Baked Potatoes, Salad And Fresh Tartar Sauce
For the fish cakes:
Bake or poach the fish you will use. I suggest a sturdy fish like a salmon or halibut or the like. Don't use talapia or dover sole or any of the fish that disintegrates after cooking. You can also use crab or lobster but obviously that will be a lot more expensive. Let the fish cool than flake it into a bowl, add about 1/4 of its volume in mayonnaise and also a little mustard if you wish. Add some chopped onion and red peppers to taste. Then add some white breadcrumbs to absorb the moisture. Form into cakes and put in the 'fridge for a few hours to settle.
To cook: Use a Teflon pan on medium heat. Allow the pan to warm then add a little oil. When the oil is hot slide the cakes into the pan and get to a golden brown. Try to turn them as little as possible and use a spatula that will cover the circumference to avoid breakage. You should only turn them twice or three times at the most.
For the potatoes:
Bake some bakers in the oven and allow to cool. Slice them into thick slices and fry them in some hot oil. When the potatoes are golden brown empty off the oil and add a little butter. Let the butter flavor the potatoes, add some chopped scallions and serve.