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Ingredientes
- 1/2 lb fish flesh (cod, bass, or possibly similar fish)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 6 ounce heavy cream
- 1 Tbsp. Dijon mustard
- 1Â 1/2 tsp Worcestershire sauce
- 1Â 1/2 tsp warm pepper sauce
- 1Â 1/2 lb lobster meat diced, cooked
- 6 x Idaho potatoes
- 2 ounce butter
- 1/2 x lemon juiced
- Â Â Flour to dredge
- 4 ounce vegetable oil
Direcciones
- In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add in the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse till it is completely mixed.
- Grate the potatoes and rinse under cool water till the water is clear. Drain and squeeze dry. Heat the butter and drizzle over the potatoes. Mix together with lemon juice.
- Divide the lobster meat into 3-oz portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour.
- Heat a medium saute/fry pan till warm; add in oil. When oil is warm, add in 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels. Serve warm with "Roasted Summer Vegetable Salad", the recipe for that is included in this collection.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 4 servings | |
| Calories 1120 | |
| Calories from Fat 684 | 61% |
| Total Fat 77.11g | 96% |
| Saturated Fat 19.57g | 78% |
| Trans Fat 0.73g | |
| Cholesterol 250mg | 83% |
| Sodium 982mg | 41% |
| Potassium 1544mg | 44% |
| Total Carbs 45.05g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.32g | 2% |
| Protein 63.25g | 101% |
