These fish cakes are another fun and easy way to enjoy fresh rockfish. Perfect with a crisp glass of white wine or a nice cold beer, whip these bad boys up and drizzle on some sauce for a celebration of our local bounty (and the end of the work day!)
Ingredients: (for the fish cakes)
a splash or two of vegetable oil
2 fillets of rockfish (or more)
salt & pepper, as you like it
4 large baking potatoes, peeled
2 eggs, beaten
1 Tbsp. Dijon mustard
2 green onions, thinly sliced
½ tsp lemon zest
1 Tbsp. lemon juice
2 Tbsp. flour
1-2 Tbsp. butter
For the dipping sauce - stir together in a small bowl:
Preheat a sauté pan or skillet over medium-high heat. When it’s nice and hot, add your oil to the pan, enough to cover the bottom of the pan with a thin film.
Season the salmon filets with salt and pepper and sear the fillets on both sides until they’re golden brown, crispy and cooked through.
Meanwhile, boil or steam the potatoes. Mash them in a mixing bowl until smooth. Mix in the cooked fish, eggs, mustard and green onions, lemon zest and juice, salt & pepper. Mix it all together.
Wipe your skillet, and turn that heat back on. Add the butter, and let it get nice and sizzly.
Form your mixture into evenly shaped cakes, and dredge them in the flour. Add to the pan and fry them up until they’re nice and golden and crispy. Flip it, cook it, and enjoy!
Wine pairing from our friends at table WINE: a sparkling Riesling would be awesome to cut through the potato crust and would would go well with the heat from the sriracha in the dipping sauce. (Leitz Dragonstone Sekt)