Recipe: Fishcakes

fishcake lunch Meyer and I  infrequently eat fish at home. This is for many reasons, including our different tastes in fish (his: tuna & swordfish hers: grouper, salmon & trout) and also the ability to find fresh fish locally.   I’d  rather travel to a local fishmonger to support my community, hopefully support local fishermen, and be more informed on where my fish comes from but sometimes a stop at a supermarket is all that’s able to happen in a week.  This is when I pull out this great fishcake recipe adapted from Jamie Oliver’s Meals in Minutes.  It’s homey and yet fresh.  It’s so delicious that I forgot to take a picture of the final fishcake until all I had left was this last piece for my lunch!

 

Fishcakes with Salsa adapted from Meals in Minutes, by Jamie Oliver

Yield: About 6 cakes

Ingredients

  • 3 slices gluten free bread
  • 16 oz of salmon (wild if possible)
  • 16 oz of white fish, red snapper, haddock or cod
  • Zest of 1 lemon
  • bunch of italian parsley
  • 1-2 cloves of garlic
  • olive oil for pan
  • salt and pepper
  • Salsa
  • 1 red chili
  • 1 jalapeno
  • 1 red pepper
  • 4 scallions
  • pint of cherry or pear tomatoes
  • 2-3 small persian cucumbers
  • juice of 2 limes
  • splash of red wine vinegar
  • basil for garnish

Instructions

  1. Toast the bread and let sit until cool. Then breakup bread into large pieces and put in food processor-process until fine. Set aside in a bowl. Remove skin from fish and cut into large pieces, make sure to check for any pin bones, then place chopped fish in food processor. Add in lemon zest, leaves of parsley bunch, a 1/4 cup of the breadcrumbs, a tsp of salt, a few turns from a pepper mill, then pulse until thoroughly combined. Take approx. 1/2 cup portion of mixture and make into a ball, then flatten to 1/2 inch deep patty, continue with rest of mixture. You will get approximately 5-6 patties. Lay each patty in the rest of the breadcrumbs press and flip to coat both sides. Heat approx. 2 tbsp of olive oil in pan with the garlic on medium high. When hot and oil starts to shimmer, then add fish cakes to pan. Cook until golden brown, then turn them and continue cooking. Transfer to plate when finished.
  2. While fishcakes are cooking: Deseed and coarsely chop peppers. Add them in the food processor with tomatoes, chopped scallions, and chopped cucumbers. Pulse until all ingredients are finely chopped. Transfer to bowl then add in a splash of red wine vinegar and the lime juice. Stir and add salt and pepper to taste.
  3. Serve fishcakes with salsa.

In the DC area, we have been frequenting BlackSalt Fish Market, the recently closed Cannon’s Seafood, and look forward to trying the newly opened The District Fishwife in Union Market.

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