Fish Cakes with Chipotle Cream (Sara Moulton) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/3 cup mayonnaise |
1 egg |
1 tablespoon lime juice |
1 1/2 pounds cooked cod, reserved from day 1, skin removed |
2 celery stalks, minced |
1/2 teaspoon salt |
3 slices whole-wheat bread |
3 tablespoon olive oil |
chipotle cream, recipe follows |
sauteed peppers and onions, recipe follows |
mixed green salad, recipe follows |
1/2 cup light sour cream |
1 canned chipotle chili, minced |
2 tablespoons lime juice |
1/2 teaspoon grated lime zest |
1/2 teaspoon sugar |
1/4 teaspoon salt |
2 tablespoons olive oil |
3 stalks celery, cut into thin slivers |
1 1/2 red peppers, cut into thin slivers |
1 1/2 green peppers, cut into thin slivers |
1/2 onion, cut into thin slivers |
chopped cilantro |
salt and pepper |
1 (10-ounce) bag store bought mixed salad greens |
1/4 cup olive oil |
2 tablespoons white wine vinegar |
salt |
Directions:
1. Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
2. Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
3. Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
4. Chipotle Cream:
5. Combine all ingredients in a small bowl.
6. Sauteed Peppers and Onions:
7. In a large skillet, heat the olive oil and saute the vegetables until tender.
8. Mixed Green Salad:
9. Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.
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