Fishcakes with Mango & Papaya Relish Recipe | Obsession Wines | Whats Your OBSESSION

Fishcakes with Mango & Papaya Relish, and a Spicy Creole Mayo

Fishcakes with Mango & Papaya Relish

SERVES 4
FISHCAKE
INGREDIENTS:
1 lb. Kandratiki fish, poached(any other white fish is also good, for example grouper or bass) 1 small red onion, fine brunoisse 1 small red bell pepper, fine brunoisse 2 garlic cloves, finely chopped 2 tbsp olive oil 1 potato, small diced, cooked and cooled 1 tbsp chopped cilantro 1 tbsp chopped chives 4 tbsp mayonnaise 1 tbsp picalilly (mustard pickles) 1tsp hot papaya sauce (any fruity hot sauce, not to spicy) 2 eggs, beaten ½ Lb flour ½ Lb panko bread crumbs

DIRECTIONS:
When poached fish is done and cold, pull the fish meat apart. Sweat the red onions, red bell peppers and the garlic with the olive oil until translucent in a sauté pan.
Mix the sautéed vegetables with the pulled fish, potatoes, chopped cilantro and chives, piccalilli, hot sauce and the mayonnaise as of you where making a salad and let cool in the fridge for 15 min.
Then in cookie cutter rings add some of the fish salad and make these small fish patties. When done, freeze the patties.
When patties are frozen, pass them trough a traditional breading procedure. ( flour then eggs, then bread crumbs.) Deep fry patties until golden brown.


MANGO & PAPAYA RELISH
INGREDIENTS:
1 cup mango, small diced 1 cup papaya, small diced 1 tbsp olive oil 1 tbsp chopped cilantro 1 tbsp lemon juice salt and pepper to taste Mix all ingredients together


CREOLE MAYONNAISE
INGREDIENTS:
1 cup mayonnaise 1 tbsp pickled mustard 1 tbsp ketchup 1 tsp lemon juice 1 tsp Tabasco 1 tsp Cajun spices salt and pepper to taste Mix all ingredients together


PICKLED RED ONIONS
INGREDIENTS:
2 small red onions 2 cups red beet juice 2.5 cups red wine vinegar 2 cups sugar Cut the onion in half, then cut each half into 6 pieces. mix the red beet juice, red wine vinegar and the sugar until all sugar is dissolved. Bring liquid to a boil, the poor over the onions in a bowl. Cover with plastic or foil until cooled.


PLATING:
Spoon some of the Creole mayonnaise like circles on the plate, place 3 pieces of fish cake on the dish.
Spoon some of the mango and papaya relish next to each fish cake and drizzle some of the Creole mayonnaise on the fishcakes. Place some of the pickled onions on top and around the fishcakes.
Recipe courtesy of Chef Urvin Croes
Stacks Image 370406
Q
Stacks Image p370269_n370354
Stacks Image p370269_n370290
Stacks Image p370269_n370294
Stacks Image p370269_n370292
Stacks Image p370269_n370296
Stacks Image p370269_n370300
Stacks Image p370269_n370298

Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

© web design by one eleven web design, lodi, ca

contact one eleven web design
Contact Us