New England Fish Cakes with Herbed Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Pickled beets and baby potatoes sprinkled with parsley. Dessert: Lemon bars from the bakery. Ingredients:
1/2 cup purchased tartar sauce |
2 tablespoons plus 1/2 cup finely chopped green onions |
2 teaspoons plus 1 1/2 tablespoons chopped fresh thyme |
1 teaspoon drained capers |
4 slices good-quality firm white bread, torn into pieces (1 1/2 cups) |
1 celery stalk with leaves, cut into 2-inch lengths |
1 1/4 pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks |
1 large egg |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
3 tablespoons olive oil |
lemon wedges |
Directions:
1. Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
2. 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.
3. 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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