Friday, January 20, 2012

Trio Fish Cake w/ Spicy Tomato Aioli

We used 3 types of fish to make the cakes tonight and they turned out absolutely delicious!!! This is a super quick dinner for those nights you don't feel like being in the kitchen cooking.  Let's not forget it is fully loaded with heart healthy omega 3's.  Enjoy!



Ingredients for Spicy Tomato Aioli:
2 Eggs @ Room Temperature
1 Garlic Clove 
1/4t Italian Seasonings
Sea Salt & Black Pepper - to taste
Kotinos Extra Virgin Olive Oil (used until it emulsifies in vitamix or food processor - adding slowly - didn't measure this out - sorry!)
1/2 of Lemon Juice
1 Cup of Tomato Sauce
2-3T Chipotle Habanero Pepper Sauce - Organic Harvest (Optional - adds smoky/spicy flavor)

Makes 2 Cups of Aioli (Can be stored in fridge for up to 1 week)

Directions for Aioli:
  • Add Eggs, Garlic, Lemon Juice, Spices, Seasonings into vitamix or food processor on medium-medium high speed
  • Slowly add olive oil until the mixture starts to emulsify
  • Pour in Tomato Sauce mix until combined 
  • Add Hot sauce for desired spiciness
  • Refrigerate until ready to use - Can be made prior to serving or a day or two prior
Ingredients for Trio Fish Cakes:

2- 6oz Wild Alaskan Pink Salmon Boneless/Skinless No Salt (we had 2 cans of Trader Joe brand on hand) but another favorite brand of mine is Vital Choice
1 4.375oz can Wild Sardines in Spring Water - Wild Planet or Vital Choice
4 Eggs
3/4-1c Honeyville Almond Flour
1T Amy's Organic Mustard
1T Organicville Sriracha
2 Large Shallots - Diced
2 small sprigs rosemary
1t Italian seasonings
1/2t Sea Salt
1/2-1t Lemon Pepper
1/4t Chili Powder
1/4t Ground Coriander
1-2T Bacon Lard (Coconut Oil or Grass Fed Butter would work too)

Makes 8 patties - Serves 3-4 People w/ Side or Salad

Directions for Trio Fish Cakes:
  • Drain tuna & salmon and put into medium mixing bowl
  • Drain sardines, mash add into tuna & salmon mixture
  • Add eggs, shallots, spices & seasonings - mix together
  • Add flour slowly while stirring until the mixture starts to thicken.  You want to be able to make patties out of the mixture.
  • Make into 3 inch round x 1 inch thick patties (should make 7-8)
  • Melt Bacon Lard (Coconut Oil or Butter) over medium heat in Cast Iron Skillet
  • Pan fry them 4-5 min each side over medium heat
  • Enjoy!
We served the trio fish cakes & spicy tomato aioli with a chopped arugula & veggie salad w/ toasted pepitas & walnuts w/ a homemade dressing(Katino's EVOO, Balsamic & Coconut Vinegar w/ Garlic, Italian Seasonings).  It all turned out delicious!  I can't wait for a new camera to take some amazing shots of my food! My iphone isn't doing justice!



We had some uncooked mixture left and plan to use it tomorrow morning to make eggs Benedict over trio fish cakes = DELICIOUS! ;) Will post photos & recipe tomorrow for brunch!

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