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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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ROCKFISH CAKES WITH HOMEMADE TARTAR SAUCE

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About the book

ROCKFISH CAKES WITH HOMEMADE TARTAR SAUCE

From Cooking Wild

I often serve these cakes on a bed of salad greens. You’ll note that I call for the fish to be both diced and finely chopped. This gives a nice texture to the finished cake. Any firm fish can be used here.

Serves 8 as an appetizer, or 4 as a main course

4 ounces fresh rockfish, finely diced
4 ounces fresh rockfish, very finely chopped
2 ounces fresh uncooked shrimp, finely diced
1 large egg white, beaten
2 tablespoons finely diced red or yellow bell
pepper, or a combination
1 tablespoon finely chopped green onion (white and green parts)
2 teaspoons lemon zest
2 teaspoons mayonnaise, or more as needed
2 teaspoons drained and chopped capers
½ teaspoon seeded and finely chopped jalapeño
pepper, or more to taste
Kosher or sea salt and freshly ground black pepper
1/3 cup to 1/2 cup panko, or other coarse dry
breadcrumbs, plus more for dredging
Olive oil, for sautéing
1 recipe Homemade Tartar Sauce (below)

In a medium bowl, combine the rockfish, shrimp, egg white, bell peppers, green onion, lemon zest, mayonnaise, capers, and jalapeño. Season with salt and black pepper, and stir in the panko breadcrumbs. The mixture should just hold together and at the same time not be too dense and heavy. Add more breadcrumbs or mayonnaise if needed. Divide the mixture and pat to form into eight cakes no thicker than 1-inch. NOTE: The cakes may be prepared in advance to this point. Store uncovered in the refrigerator for up to 4 hours.
To finish, place more panko in a shallow dish and season with salt and black pepper, and dredge the cakes, patting gently to adhere panko. In a large sauté pan, heat ⅛ inch of oil over medium heat. Sauté the cakes, turning once, until golden brown, about 3 minutes per side. Serve immediately with a dollop of tartar sauce.

HOMEMADE TARTAR SAUCE
Serves 8 to accompany an appetizer, or 4 with a main course

1/2 cup good-quality mayonnaise
1 small hard-cooked egg, roughly chopped
2 tablespoons finely chopped pickles or cornichons
1 tablespoon white wine vinegar
1 tablespoon drained capers
1 teaspoon grainy mustard
Pinch of kosher salt
Pinch of freshly ground black pepper

In a mini food processor or chopper, combine the mayonnaise, egg, pickles, vinegar, capers, mustard, salt, and pepper. Pulse several times until all the ingredients are well mixed but not puréed. Refrigerate until ready to use.

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