Text 3624, 90 rader
Skriven 2010-11-09 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Bay of Fundy
====================
-=> Quoting Eleanor Creighton to Jim Weller <=-

 EC> If you ever come
 EC> down south Crab, steak and bison would be on the menu

I'll bring the bison if you catch the crabs!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Traditional Newfoundland Fish Cakes Two Ways
Categories: Canadian, Fish
  Servings: 5 and 4

     14 oz can of salt cod, ready to
           eat
      4 md potatoes (Yukon Gold),
           boiled and mashed
      1 md onion, diced fine and
           sauteed in
      1 TB butter
      1 TB dried summer savory
           (rubbed)
      1 TB fresh minced chives
           few grinds of black pepper.

While fish cakes can be made with just about any type of seafood,
when you see fish cakes in Newfoundland they will almost always be
made from salt cod, a delicacy commonly referred to as bacalao (the
Portuguese terminology) in many parts of the world. Besides
Newfoundland, salt cod dishes are popular up and down the east coast
of New England, especially on southeastern Massachusetts in places
such as New Bedford where there is a strong Portuguese presence.

Salt cod comes in a variety of forms, from whole split fish, to
thick cured fillets, to small scraps, and even ready to eat canned
salt cod.
I use canned salt cod from Newfoundland packaged in 14 oz cans by
Purity. It is ready to eat, does not have to be soaked and drained
several times to remove the excess salt and add moisture. For a
recipe such as fish cakes where you want small pieces of fish, this
product is perfect.

This recipe makes 5 large (1/2 cup) entree cakes and 4 small (1/4
cup) breakfast cakes the next morning.

(Note: all of the prep work for fish cakes can be done ahead of
time. You can set the cakes in the refrigerator and cook to order.)

Fish cakes are basically a 50/50 mix of mashed cooked potato and
salt cod, with additions of sauteed onion and herbs, floured and
fried. The traditional way to fry them is in rendered salt pork and
served with the tiny bits of fried pork fat called scrunchins.

I also use two methods of breading my fish cakes. For the entree
cakes I did a flour - egg wash - seasoned flour battering method,
while for the breakfast cakes I did a flour- egg wash - seasoned
fine bread crumbs method.

Combine all of the above ingredients in a large bowl and mix
together well. Measure out portions with a measuring cup and shape
into round cakes. Coast each cake in flour, dip in an egg wash (1
egg mixed with a little water or milk) and re dip in fine bread
crumbs (seasoned with a little salt and pepper).

In a fry pan, heat 2 TBSP each of canola oil and butter until hot
and carefully add fish cakes. Cook on one side until golden brown
(3-4 minutes) and carefully turn over and cook on the other side.
Remove from pan, season with a little sea salt and serve hot.

I find that fish cakes go great with a condiment that has some acid
to it. Back home I loved having mine with a sweet mustard pickle
relish, while sometimes ketchup would do the trick.


  From: Http://Awickedscoff.Blogspot.Com/
 
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Cheers

YK Jim


... RACHAEL: promoting the smug reassurance that mediocrity is enough.

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