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| Recipe Name | Halibut Cakes, Rouille |
| Description | An elegant main course recipe |
| content | Ingredients for the Halibut Cakes:
2 cups halibut, cut into ˝ inch dice or coarsely ground in a food processor
˝ cup crabmeat, crumbled
˝ cup mayonnaise
˝ tsp salt
1 tsp freshly ground black pepper
˝ cup chopped Italian flat-leaf parsley
1 Tbsp butter
3 shallots, finely diced
4 cloves garlic, finely minced
˝ cup red bell pepper, finely diced
˝ cup bread crumbs
1 egg
1 Tbsp peanut oil
In a medium bowl, combine the halibut, crabmeat, mayonnaise, salt, pepper and parsley. Mix lightly and refrigerate.
Meanwhile, in a medium sauté pan, add butter and sauté the shallots, garlic and red pepper for 5 minutes or so, until translucent and soft. Let cool for a few minutes, then add to the halibut mixture. Blend well, then add the bread crumbs and eggs. Blend well again.
Using about a quarter cup for each, shape the mixture into cakes, place in a sheet pan, and chill. Let set for at least 4 hours or overnight.
In a large sauté pan, heat oil over medium heat and sauté the cakes for 4 minutes per side, or until golden and crispy. Serve immediately, with a dollop of rouille (below) on top. Makes about 16 cakes.
Ingredients for the Rouille:
1 egg
1 egg yolk
2 garlic cloves
˝ red bell pepper
˝ cup bread crumbs
1/3 cup red wine vinegar
1 small dried red chili
1 cup good quality olive oil
Salt and freshly ground pepper
Place the egg, egg yolk, garlic, bell pepper, bread crumbs, vinegar, and dried red chili in a food processor and process until smooth. Add the oil in a slow, steady stream until the egg emulsifies and the rouille stiffens. Season with salt and pepper to taste. It will keep in a sealed container in the refrigerator for 1 week. Makes about 1 ˝ cups. |
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