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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
August 15, 2006
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Fish
Cakes
with
Roasted Red Pepper Aioli
on
Baby Arugula Salad with Lemon
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Fish Cakes
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Makes 8
large cakes:
* 1 carrot, peeled and diced
* 1 stick celery, washed and diced
* 1 medium onion, finely chopped
* 1 bulb fennel (2 if small), washed and diced
* 2 russet potatoes, peeled and quartered
3 Tbs. olive oil
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* 1 1/2 lbs. fresh salmon, cod, haddock or crabmeat
1 egg
1/4 cup mayonnaise
1 tsp.
Old
Bay
Seasoning
* 4 Tbs. fresh parsley, (or dill for salmon cakes), minced
2-3 cups Panko breadcrumbs, for dredging
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Put
potatoes in a pot of cold water; bring to a boil.
Reduce heat to medium and simmer potatoes for half an hour, or
until soft.
Drain water from potatoes, put potatoes in a large mixing bowl and mash.
Place fish in another pot of cold water and heat to a boil.
Turn heat to low and poach fish for 8-10 minutes or until all
fish is opaque (if using crabmeat, skip this step).
Drain fish; let cool a bit, then sort through fish and remove any
bones. Pour deboned fish
into mixing bowl with potatoes.
In a sauté pan, place all diced veggies with olive oil.
Sauté til onions are translucent and other veggies are soft,
about 15 minutes. Season veggies with salt and pepper.
Add cooked veggies, mayo, Old Bay, and parsley to fish mixture.
Season to taste with Kosher salt and pepper, then add 1 egg and
remix.
Form cakes and dredge each in breadcrumbs.
Heat skillet with 3 more tbs. olive oil and brown both sides of
cake. While cooking I press
down on each cake with a spatula to help keep its shape.
Top
cakes with a tablespoon of aioli (below)
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Roasted
Red Pepper Aioli
*
1 red pepper, whole
* 1/2 cup mayonnaise
* 1 small garlic clove
Remove
skin from pepper by roasting over an open flame, turning to roast all
flesh. Place in plastic bag
so steam separates skin from pepper.
Let rest 5 minutes then rinse off skin.
Blend 1/2 cup mayonnaise with red pepper and a small clove of
garlic. If you like spice
add a dash of Tabasco. Refrigerate.
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Baby
Arugula Salad with Lemon Dressing
*
2 bunches baby arugula, washed and dried
* 2 bunches mesclun greens, washed and dried
1 lemon, juiced
1/3 cup extra virgin olive oil
Kosher salt
black pepper, freshly ground
Put greens
in a bowl. You can mix lemon
and oil in a measuring cup; but I prefer to drizzle juice around the
leaves, then the oil followed by a good sprinkling of Kosher salt and
pepper. Toss.
Place a mound of greens on each plate; lean a cake up against
greens and place a dollop of aioli on top of cake. |
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