This past weekend was both my friend Dre’s bachelorette party and opening fishing weekend.
Clearly, this was an opportunity to divide and conquer, as Jason was not invited/had no interest in drinking mimosas and giggling and I had no interest in getting up at 5:00AM to sit on a boat while being cold.
So when I came back from Chicago on Sunday after spending a glorious weekend with girlfriends, I had high hopes for this week’s dinners filled with sea creatures from Parker Lake. Unfortunately, the fish did not cooperate.
But dinner plans had been made and they needed to be executed, so these fish cakes stayed on the menu but were sourced from the local grocery store. Such is life.
I also had great intentions of making a complex horseradish cream sauce. Then I drank a margarita (happy Cinco de Mayo!) and forgot about the sauce until we had already sat down to eat, so I went with something simple (sour cream plus horseradish). That was more than sufficiently delicious, so we’ll just pretend I meant to do that all along.
Fish cakes with a horseradish cream sauce, brought to you by a slew of unrelated events with unintended results, but tasty none-the-less.
- 1½ lb Yukon gold potatoes, peeled
- ½ lb tilapia fillet
- ¼ cup freshly chopped parsley
- 1 teaspoon Worcestershire sauce
- 2 tablespoons dijon mustard
- 2 eggs
- 2 tablespoons lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all purpose flour, plus more for dusting
- olive oil for cooking
- ½ cup sour cream
- 2-4 tablespoons ground horseradish
- Bring a large pot of salted water to boil. Add potatoes and cook until halfway done (about 10-15 minutes). Place fish fillets in a colander and place on top of the boiling potatoes. Cover colander with foil or lid and let the fish steam while the potatoes continue to cook (about 10 minutes).
- Remove fish from colander and shred into pieces on a cutting board.
- Drain potatoes from water, let cool, and mash.
- Combine mashed potatoes and shredded fish. Add in parsley, Worcestershire sauce, mustard, eggs, lemon zest, salt, pepper, and flour. Mix well.
- Dust a large cutting board or baking sheet with flour. Using your hands, scoop ¼ cup of mixture and flatten into small disk about ¾ inch tall. Place on cutting board. Repeat with remaining mixture (you should make about 10 cakes).
- Place cutting board with fish cakes in fridge to let them firm up for an hour.
- When ready to cook, heat olive oil in a large frying pan. Add fish cakes and cook 3-4 minutes per side, until nicely crisped.
- To make the sauce, combine sour cream and horseradish. Dollop on fish cakes.
[…] Fish Cakes with Horseradish Cream Sauce – This one also falls into the category of entree or appetizer, depending on your serving […]
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