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Halibut Cakes with Homemade Tartar Sauce (Emeril Lagasse) Recipe

Halibut Cakes with Homemade Tartar Sauce (Emeril Lagasse) Recipe

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Halibut Cakes with Homemade Tartar Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 lb alaskan halibut fillets, poached and flaked (about 2 cups loosely packed)
1/2 cup unseasoned fine bread crumbs
1 tbsp essence , recipe follows
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup chopped green onions, green parts only
2 tsp chopped parsley
1 tsp chopped dill
1/4 cup homemade mayonnaise
1 large egg, beaten
2 to 4 tbsp unsalted butter
watercress or other greens, garnish
chopped parsley, garnish
essence, garnish
homemade tartar sauce , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 large egg
2 tbsp fresh lemon juice
11/2 tsp dijon mustard
1 cup vegetable oil
1/2 tsp salt
1/8 tsp cayenne pepper
1 tbsp chopped fresh parsley leaves
2 tbsp chopped green onions, green parts only
2 tsp drained sweet pickle relish
1 1/2 tsp creole or other whole-grain mustard
1 1/2 teaspooons minced garlic

Directions:

In a large bowl, combine the halibut, bread crumbs, Essence, salt, cayenne, green onions, parsley, dill, mayonnaise, and egg. Fold with a rubber spatula, gently mixing in the halibut and bread crumbs. Shape the mixture into 4 (3/4-inch) thick patties and place on a plate. Refrigerate for 20 minutes.
In a large skillet, melt the butter over medium-low heat. Add the cakes and cook until golden, 3 to 5 minutes per side. Remove from the heat. Garnish 4 salad plates with watercress.
Place 2 cakes on each plate and top with a dollop of tartar sauce. Garnish with chopped parsley and Essence, and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Homemade Mayonnaise and Tartar Sauce:
To make the mayonnaise, in a food processor or blender, combine the egg, lemon juice and Dijon mustard. Process on high speed for 15 seconds. With the motor running, pour the oil through the feed tube in a slow, steady stream and process until emulsified. Add the salt and cayenne, and pulse to blend.
To make the tartar sauce, transfer to a medium bowl and fold in the remaining ingredients. Cover and refrigerate for 1 to 2 hours before serving. (NOTE: Both mayonnaise and tartar sauce should be used within 24 hours.) Yield: about 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	465.69 Kcal (1950 kJ)
Calories from fat	375.13 Kcal
		% Daily Value*
Total Fat	41.68g	64%
Cholesterol	103mg	34%
Sodium	2400.04mg	100%
Potassium	160.11mg	3%
Total Carbs	10.78g	4%
Sugars	1.66g	7%
Dietary Fiber	2.43g	10%
Protein	16.48g	33%
Vitamin C	4.1mg	7%
Vitamin A	0.1mg	4%
Iron	1.9mg	11%
Calcium	58.5mg	6%

Amount Per 100 g
Calories	301.62 Kcal (1263 kJ)
Calories from fat	242.97 Kcal
		% Daily Value*
Total Fat	27g	64%
Cholesterol	66.71mg	34%
Sodium	1554.47mg	100%
Potassium	103.7mg	3%
Total Carbs	6.98g	4%
Sugars	1.07g	7%
Dietary Fiber	1.57g	10%
Protein	10.68g	33%
Vitamin C	2.7mg	7%
Vitamin A	0.1mg	4%
Iron	1.3mg	11%
Calcium	37.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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