Ingredients:
1# northern fillets
2 lemons (juiced)
1 Tbsp. white wine
2 Tbsp. heavy cream
2 Tbsp. red onion (minced)
2 Tbsp. celery (minced)
2 Tbsp. green bell pepper (minced)
1/2 Tbsp. garlic (minced)
1 Tbsp. Italian parsley (minced)
1 Tbsp.Dijon mustard
2 Tbsp. mayonnaise
1/2 cup Panko bread crumbs
To taste – salt, pepper and tobasco sauce
2 eggs
1 cup Ritz cracker crumbs (ground)
As needed – clarified butter
Preparation:
Method: Divide the northern fillets evenly, and place half onto a baking sheet. Sprinkle with the juice of one lemon and the wine. Place into a 400 degree oven and roast for 8 minutes. Remove from oven and cool fish completely. Place the other half of the fish into a food processor and sprinkle with the other lemon juice. Puree the fish as smooth as possible and add the cream, pulsing it into the fish. Remove from the
processor into a mixing bowl, and flake in the cooked fish. Add the vegetables, parsley, mustard, mayo and breadcrumbs, and mix by hand
until combined. Season the mixture and form into six cakes. Dredge the cakes in the egg and cracker crumbs, and panfry golden brown in the
clarified butter. Drain on a towel before plating.
goes great with a big glass of BASS or NEWCASTLE ALE 