 I got this fish recipe from the cookbook Jerusalem. It is a beautiful book that intertwines food and recipes from the many different cultures that inhabit this ancient city. I pair the fish cakes with a Quinoa Tabouli, a regular dish in my kitchen.
This meal takes about an hour and 15 minutes to prepare. Ingredients: Fish Cakes -14 oz cod or haddock fillets -1/2 cup bread crumbs or panko or gluten-free panko -1/2 large egg -2 ½ TBS capers -1 TBS dill -2 green onions -grated zest of 1 lemon -1 TBS fresh squeezed lemon juice -3/4 tsp ground cumin -1/2 tsp turmeric -1/2 tsp salt -1/4 tsp pepper, preferable white pepper -3 TBS extra virgin olive oil for sautéing Sauce -2-3 TBS mayonnaise -1 TBS ketchup -4 TBS prepared horseradish or to taste Note: Honestly, I don’t really measure when I make the sauce. Just mix the ingredients together & taste to get the right ratio. Quinoa Tabouli -1/2 c red quinoa -2 TBS extra virgin olive oil -1 1/2 TBS lemon juice -1 clove of garlic -1/2 tsp cumin -1 c chopped parsley -3/4 c chopped tomatoes -2 scallions -1/4 c chopped olives (I like Kalamata olives) -salt and pepper to taste Steps: 1) Prep -Start by preparing the quinoa -Rinse ½ c dry quinoa -Add to saucepan with 1 c of water or chicken or veggie broth -Bring to a boil -Cover and simmer for ~15 minutes until liquid is absorbed -While quinoa is cooking, prep fish cakes -Cut fish into 1/16 inch thin slices -Dice slices into tiny pieces -Chop green onions -Chop capers -Zest lemon -Chop dill -Mix together well -- fish, bread crumbs, egg, capers, dill, green onions, lemon zest, lemon juice, cumin, turmeric, salt & pepper -Dampen hands and make 12 patties out of fish mixture -Arrange on plate, cover with plastic and refrigerate for at least 30 minutes 2) Make sauce for fish cakes & dressing for the quinoa -Mix together mayo, ketchup and horseradish in small bowl -Refrigerate until serving -Add olive oil and lemon juice to a large bowl -Grate or mince 1 clove of garlic and add to bowl -Add cumin to bowl -Add cooked quinoa to bowl and mix -Let cool for 30 minutes 3) Prep rest of tabouli salad -Chop parsley, tomatoes, scallions & olives 4) Saute Fish Cakes -heat olive oil in large frying pan over medium-high heat -cook fish cakes in batches 5-6 to a batch until browned on both sides & cooked through -this should take 5-8 minutes for each batch -drain on plate with paper towel 5) Mix tabouli ingredients together -mix quinoa with parsley, tomatoes, scallions, olives 6) Serve Fish Cakes & Tabouli -plate fish cakes -put horseradish sauce on top -add tabouli on the side Enjoy!
0 Comments
|