Smoked Fish Cakes with Root-Vegetable Slaw
- SERVINGS: 8 FIRST-COURSE SERVINGS
Any kind of smoked fish works well for chef Kerry Sear's fried cakes. He uses cod, which comes from Alaska and is widely available in the Pacific Northwest. You could also use trout or salmon.
- 1/2 cup julienned celery root
- 1/2 cup julienned carrot
- 1/2 cup julienned parsnip
- 2 tablespoons apple cider vinegar
- 1 teaspoon finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 3 large baking potatoes
- 1 pound skinless, boneless smoked fish, flaked
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted
- 1/2 cup coarsely chopped chives
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup fine fresh bread crumbs
- Canola oil, for frying
- Onion Mustard Sauce, for serving
- In a medium bowl, combine the celery root, carrot and parsnip. Add the vinegar and parsley, season with salt and pepper and toss well.
- Preheat the oven to 400°. Roast the potatoes for about 35 minutes, or until tender. Let cool slightly, then peel the potatoes and pass them through a ricer or coarse sieve. In a bowl, combine the potatoes, smoked fish, eggs, butter, chives, parsley, salt and pepper. Shape the mixture into 16 patties.
- Lower the oven temperature to 300°. Spread the bread crumbs on a plate. Dredge the fish cakes in the bread crumbs and tap off any excess.
- In a large skillet, heat 1/4 inch of canola oil until almost smoking. Fry the fish cakes in batches over moderately high heat until browned and crisp, about 3 minutes. Turn the fish cakes, lower the heat to moderate and cook until browned on the bottom, about 2 minutes longer. Transfer to a plate and keep warm in the oven while you fry the rest of the cakes.
- Spoon the Onion Mustard Sauce onto 8 plates. Set 2 fish cakes in the sauce on each plate, spoon the root-vegetable slaw on top and serve.
A restrained Washington State Sémillon would be the perfect way to match the smoky flavor of these fish cakes.
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