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Pecan-Crusted Fish Cakes




Source of Recipe


Elizabeth Terry


List of Ingredients




1 pound salmon fillets
1 pound white fish fillets (flounder, grouper, cod or haddock)
3 T. olive oil
4 T. butter, divided use
1/4 C. scallions (green onion)
1/4 C. minced green pepper
1/4 C. minced celery
1/4 C. all-purpose flour
1 C. half-and-half
1-1/2 T. Dijon-style mustard
2 tsp. hot chili sauce
2 T. lemon juice
1 C. toasted pecans
2 slices of whole wheat bread, broken into pieces
1 tsp. freshly cracked black pepper


Recipe



Preheat oven to 400*F.
Lightly brush a baking sheet and the fish fillets with about 1 T. of the olive oil and bake 15 minutes, turning once halfway through. Set aside to cool. When cool, mince the fish.

In a medium saucepan set over medium heat, heat the remaining 2 T. olive oil and 2 T. butter until the butter is melted. Stir in the scallions, bell pepper and celery. Saute for 1 minute. Whisk in the flour and cook for 2 minutes. Whisk in the half-and-half and bring just to a boil, whisking continuously.

Remove from heat, add the mustard, chili sauce and lemon juice, and whisk vigorously to combine the flavors. Cool, then stir in the fish. Cover and refrigerate the mixture at least 1 hour (or overnight) to firm.

When ready to bake, reheat the oven to 400*F. In a food processor, chop the pecans, bread and cracked pepper to make crumbs, and place them in a shallow dish. Form the fish mixture into 4-inch cakes. dredge both sides of each cake in the crumbs and place on baking sheet. Melt the remaining 2 T. butter and drizzle it over the cakes. Bake for 10 to 15 minutes, until the crumbs are brown and the cakes cooked through.

Yield: 8 to 10 4-inch cakes