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Fish Cakes with Garlic Butter:




Source of Recipe


Darina Allen


List of Ingredients




8-oz. cold leftover fish, e.g. salmon, cod, haddock, etc. (a proportion of smoked fish is very good)
2 T. butter
1 large onion, finely chopped
1 C. mashed potato
1 egg yolk
1 T. chopped parsley or mixed fresh herbs
salt and freshly ground pepper
seasoned flour
1 beaten egg
fresh white bread crumbs
clarified butter or a mixture of butter and oil for frying

Garlic Butter:
4 T. butter
4 tsp. parsley, finely chopped
1 to 2 tsp. freshly squeezed lemon juice
2 or 3 cloves garlic, crushed


Recipe



First make the garlic butter. Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Add the crushed garlic. Roll into butter pats or form into a roll and wrap in wax paper or foil, screwing each end so it looks like a cracker. Refrigerate to harden.

To make the fish cakes:
Melt the butter in a saucepan and toss in the chopped onion. Cover and sweat on a gentle heat for 4 or 5 minutes until soft but not colored.

Scrape the contents of the pan into a bowl. Add the mashed potato and the flaked cooked fish, egg yolk and chopped parsley, or a mixture of fresh herbs. Season well with salt and freshly ground pepper and taste. Form the mixture into fish cakes about 2-oz. each. Coat them first in the seasoned flour, then in beaten egg and finally in crumbs and refrigerate until needed. Fry the fishcakes on medium heat in clarified butter (see below) until golden on both sides. Serve piping hot with pats or slices of garlic butter and a good green salad.

To make clarified butter:
Melt the butter gently in a saucepan or in the oven. Allow it to stand for a few minutes, then spoon off the crusty white layer of salt particles from the top of the melted butter. Underneath this crust is a clear liquid butter, which is called clarified butter. It is excellent for cooking because it will keep in the refrigerator for several weeks.