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Receta Fish Cakes With Chipotle Cream

by Global Cookbook

Ingredientes

1/3 c. mayonnaise 1 x egg 1 Tbsp. lime juice 1 1/2 lb cooked cod skin removed (reserved from Chili-Roasted Cod recipe) 2 x celery stalks chopped 1/2 tsp salt 3 slc whole-wheat bread 3 Tbsp. extra virgin olive oil 1/2 c. light lowfat sour cream 1 x canned chipotle chili chopped 2 Tbsp. lime juice

1/2 tsp grated lime zest 1/2 tsp sugar 1/4 tsp salt 2 Tbsp. extra virgin olive oil 3 x celery stalks cut thin slivers 1 1/2 x red peppers cut thin slivers 1 1/2 x green peppers cut thin slivers 1/2 x onion cut thin slivers Minced cilantro to taste Salt to taste Freshly-grnd black pepper to taste 1 bag store-bought mixed salad greens - (10 1/4 c. extra virgin olive oil 2 Tbsp. white wine vinegar Salt to taste

Direcciones

1. Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pcs and add in to the bowl. Fold in the celery and salt.
2. Pulse the bread in a blender or possibly food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
3. Form the cod mix into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat proportionately. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook till the crumbs are golden, about 5 min per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
4. Chipotle Cream: Combine all ingredients in a small bowl.
5. Sauteed Peppers and Onions: In a large skillet, heat the extra virgin olive oil and saute/fry the vegetables till tender.
6. Mixed Green Salad: Dress the salad greens lightly with extra virgin olive oil and vinegar. Sprinkle with coarse salt, to taste.
7. This recipe yields 4 servings.

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