Thursday, June 12, 2014

Fish Cakes

Fish Cakes
1 pound fish filletts
4 tablespoon creme fraiche
1 egg
1 egg yolk
Zest of one lemon
2 tablespoons minced chives
1 teaspoons minced flat-leaf parsley
4 tablespoon bread crumbs
Dice fillets into 1/4 inch pieces.  Add remaining ingredients plus salt and pepper to taste.  Mix well, and form into 2 or 4 patties.
1/4 cup all-purpose flour
2 eggs beaten
1 cup bread crumbs
3 tablespoons grapeseed oil
Preheat oven to 350 degrees.  Dredge patties in flour, then in beaten eggs.  Coat in bread  crumbs.  Pour oil in hot saute pan.  Sear fish cakes until golden brown.  Flip and repeat.  Place on a baking sheet and bake 8 to 12 minutes.

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