Sunday, July 11, 2010
Pan Seared Halibut Cake
Crab cakes are found everywhere they are a inspiration for this Fish cake. I like to use as few ingredients in my cakes as possible so the true flavor of the fish comes through. Three basic ingredients, cooked, chilled and flaked fish, good quality mayonnaise as a binder and Panko bread crumbs. Other ingredients can be added such as celery, capers, peppers and herbs if you choose. All three ingredient folded together with a little salt and pepper, formed into small cakes, using a round mold will make perfect shapes and consistent sizes. I cook mine in a hot oiled cast iron pan till crispy brown on both sides, that's it. These fish cakes were made with Halibut and served with a saffron aioli and small green salad.