Piece of (Fish) Cake

When life hands you lemons, make lemonade.  When life hands you whiting, make fish cakes. With a side of herbed aioli.

Served this at a dinner party last night and it was a huge hit. Whiting may have redeemed itself.

 Fish Cakes a la Musing Bouche
– 10 small whiting
– 3 eggs
– 1 med onion
– 1 Tb butter
– ½ cup Italian seasoned bread crumbs
– Salt and pepper to taste
– ¼ c vegetable oil

1. Gut whiting. (See previous post for a how-to)
2. Broil whole at 350 degrees for 15 to 20 minutes until cooked through. Let cool or throw in the fridge for a day or two.
3. Pick meat off the fish, being very careful not to include any skin or bones.
4. Dice onion and sauté in butter until soft. Mix into a bowl with the fish.
5. Add eggs, bread crumbs, salt and pepper.
6. Refrigerate for an hour or so.
7. Form fish mixture into patties, much like small hamburgers.
8. Heat oil in a skillet. Fry cakes until golden brown, 3-5 minutes each side.

For the “aioli”
– 2 or 3 egg yolks
– A bunch of olive oil
– 2 or 3 large garlic cloves
– A large spoonful of Dijon mustard
– Whatever herbs you have laying around (dill, parsley, scallion, whatever)
– ½ cup sour cream (more or less to taste)

Put the egg yolks and garlic into a small Cuisinart and blend. Slowly add oil until the mixture thickens and can stand on its own. Add the rest of the ingredients and serve or chill.

Of course, there was other stuff too. Roasted garlic and crusty bread kept people satiated while they waited for dinner. Cole slaw, brown rice, roasted vegetables and cod fillets (broiled with soy, grated fresh ginger and a touch of sesame oil) rounded out our meal. Dessert: A Sugared Grand Marnier Crepe Tarte.

Many thanks to my guests, who came appropriately laden with wine, gifts and good cheer. A special shout out to the two Blairs, one of whom arrived with a bottle of Veuve Clicquot (Chicky’s fave) and the other who brought an original (and very cool) work of art. And to the guests who cleaned my kitchen- you are definitely invited back.


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