George Swinstead - Fishermans Friend
Fishermans Friend
George Swinstead
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La Belle Cuisine - More Fish Recipes

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Fish Cakes Thomaston Cafe & Bakery




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Friday, November 10, 2006

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Fish Cakes Thomaston Cafe & Bakery
Gourmet December 1995

 1 onion, cut into 1/4-inch dice (about 1 cup)
1 celery rib, cut into 1/4-inch dice
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 pound haddock or other firm white fish fillet
2 1/2 to 3 cups coarse fresh bread crumbs
2 large eggs, beaten lightly
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill or 1 1/2 teaspoons dried, crumbled
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground white pepper
Vegetable oil for cooking fish cakes
: lemon wedges

In a large heavy skillet cook onion and celery in butter over moderate heat, covered, stirring occasionally, until onion is softened. Add cream and fish and simmer, covered, until fish is just cooked through. Remove skillet from heat and cool mixture slightly. With a fork flake fish and transfer mixture t a large bowl.
In a bowl combine 2 1/2 cups bread crumbs with all remaining ingredients except oil and add to fish mixture, adding enough remaining bread crumbs until firm enough to shape but still moist. Chill fish mixture, covered,
at least 1 hour or up to overnight.
Form 1/2-cup measures of fish mixture into round cakes and put on a baking sheet lined with wax paper. Brush a griddle or well-seasoned cast-iron skillet with oil and heat over moderately high heat until hot but not smoking. Cook fish cakes in batches 2 minutes on each side, or until golden. Serve fish cakes warm with lemon wedges. Makes 8 fish cakes.


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