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Fish cakes with remoulade
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Cooking instructions
* Step 1
Butcher and cut the blue fish. Boil for an hour. Remove bones carefully and put meat in large mixing bowl. Add small diced veggies, panko, eggs, and seasoning.
* Step 2
Heat oven to 425°. They should form solid cakes. Don’t make them round but somewhat flat. Heat iron skillet up with grape seed oil. Fry the cakes on one side til brown, then flip. Add about 4 tbsp (1/2 stick) of butter in pan and brown for a few short minutes and add pan to oven and bake for 20 min. Serve with low fat Remoulade.
* Step 3
Remoulade- 1/2 tbsp crush garlic, 2 tbsp Dijon mustard, 1 tsp Frank’s red hot, 1/2 lemon, 1 1/3 cup mayo, 2 tbsp pickle relish, 1 tsp Worcestershire sauce, 1 tsp creole seasoning, 1 tsp paprika.
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