“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Saturday, 20 March 2010
We've packed most of the kitchen stuff away. I thought I would make these lovely fish cakes for supper tonight, before Todd packed my food processor away. They are so quick and easy to make.
This is a delightful and tasty way to serve cod fish. I like to make my own fish cakes if I can. They are so much nicer than store bought ones. Moist and flavourful on the inside, and crisp and brown on the outside, they are real family pleasers.
Cod has such a sweet and delicate flavour. The tarragon enhances it perfectly. I like to use a nice light crumb such as Panko. They gives a really crisp finish to the cakes.
You will want to make my tartar sauce to go along with them. These two go together like, well . . . peas and carrots!
*Cod Fish Cakes*
Delicious moist fish cakes, flavoured with tarragon, onion and hot pepper sauce. There are no fillers, just fish and seasonings.
3 TBS olive oil
1 large onion, peeled and finely chopped
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/4 pounds fresh cod, skin and bones removed
2 TBS finely chopped fresh tarragon leaves
1 medium egg, lightly beaten
3 dashes tabasco sauce
fine dry bread crumbs
Tartar sauce to serve
Heat the oven to 100*C/225*F. Heat one TBS of olive oil in a skillet over medium heat. Add the onion, 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring, until the onions are soft and translucent. Set aside.
Cut the fish into large chunks. Pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add the onion, tarragon, egg and tabasco sauce, combining well. Add remaining salt and pepper. Form into 8 3 inch patties. Dredge them in the dry bread crumbs, coating well and shaking off any excess.
Heat 1 TBS of oil in a large skillet over medium low heat. Cook 4 patties until browned, about 5 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in the oven while you cook the other four, using the remaining TBS of oil. Serve hot with tartar sauce.
*Horseradish Tartar Sauce*
A delicious tartar sauce with the lovely tang of horseradish.
1 stalk of celery, finely chopped
2 TBS finely chopped cornichons
1 TBS prepared horseradish
2 TBS coarsely chopped flat leaf parsley
1/2 tsp dry mustard powder
6 TBS food quality mayonnaise (I use Hellman's or French Mayonnaise)
1 tsp lemon juice
salt and freshly ground black pepper to taste
In a small bowl, combine all of the ingredients, seasoning to taste with salt and pepper. Serve with fish.