Almond Crusted Fishcakes

by Gavan on October 27, 2010

I was kind of inspired to make this recipe having just come back from home where I had probably the best fishcakes I’d had in a long time. We ate some fabulous seafood whilst there, all locally caught of course, and I just love the seafood’s flavour plucked directly from the Atlantic Ocean. My thought here was to crust the cakes in something other than the usual breadcrumbs. Handy I had picked up some almond meal I spotted at the farmers’ market recently, which fit in perfectly with my plan. This recipe is also Paleo-approved!

Give it a go.

RECIPE:

Serves 4

1/2 lb wild caught Pacific cod*
1/2 lb wild Pacific Salmon*
1/2 cup red onion – fine dice
2 tbsp chives
2 tbsp capers – chopped
2 tbsp Dijon mustard
1 lemon – zested
6 tbsp olive oil (2 – saute onion, 4- saute cakes)
1/4 tsp salt
1/2 tsp pepper

*I know I said I love Atlantic seafood but living in the States it’s not the best eco-friendly choice. Click here to find out what fish are the best choices for your area.

Coating:

2 cups almond meal*
2 organic eggs – beaten
pinch S&P

TIP: you can make your own but pulsing raw almonds in a food processor

DIRECTIONS:

Preheat non stick skillet on medium heat for 1 minute. Add olive oil and saute onions for 3-4 minutes until soft. Once cooked, set aside and let cool. Cut the fish into large bite sized chucks and place in a food processor. Using the pulse button, blitz the fish for 30 seconds on and off. You don’t want to puree the fish just a coarse chop. Add to a large mixing bowl along with the onions, chives, capers, mustard, lemon zest and seasoning. Using clean hands mix thoroughly. Preheat skillet and cook a small bite size portion of the cake checking for additional seasoning. If satisfied with seasoning roll the cakes into tennis ball sized portions or slightly smaller.

To Crumb Fishcakes:
Set up the eggs and almond meal in two separate containers. Add a pinch of S&P to the almond meal to season. Dip the fishcakes into the egg coating the entire cake. Hold over the mixture to let the excess egg drain off then roll in the almond meal to fully coat. Flatten them out into 1/2″ thick cakes. Set aside on a baking sheet until ready to cook. All of this can be done ahead of time.

To cook: Preheat same skillet as above. Add 4 tbsp olive oil and sear each cake for 1-2 minutes each side until golden. Remove to a foiled oven tray.

Preheat oven to 400°F.

Pop cakes in oven for 6-7 minutes until internal temperature 150°F.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Laurie March 18, 2012 at 2:10 pm

These were yummy! Thank u so much Gavan!

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