Fish Cakes with fresh salsa

Who does love a good crab cake?  Some really good crab cakes are to be had in Annapolis, but what happens when you aren't there?  Or in my case, I am no where near the sea, but I still want something that is as good and can make at home.  So I decided to try these fish cakes from Jamie Oliver's Meals in Minutes.  (This recipe is based off the one in the book.)  I have referred to his cookbook before and this is yet another pretty quick recipe to make, especially once you have made it a couple of times.   It is also easy to half or double depending on how many are eating.  Plus the variations are endless depending on what fish looks the best or is the freshest when you go to buy it.  The salsa which is served under the fish is a combination of lots of good summer vegetables, so now is the perfect time to give it a try.

The nice part is you can choose how many types of fish you want to put in here.  I have tried it both with two fish and another time with three different types of fish.  As long as you pay attention to having the same amount of total weight for the fish, it will still serve four people.  Fish is good served with potatoes, so check out the potatoes I ate with these fish cakes.  They are a simple broiled potato with seasonings.

Fish Cakes with Salsa

Fish Cakes:

1/2 cup bread crumbs

1 1/2 pounds fish (any combo: salmon, haddock, tuna etc.)

1 lemon

parsley (one bunch or as much as you feel like using), stalks removed

2 cloves of garlic, peeled and smashed

salt and pepper

Salsa:

1 red chile (I usually use Anaheim), seeded and stalk removed

1 green chile (I use either a jalapeno or serrano depending on what I have), seeded and stalk removed

2 scallions, trimmed
2 tomatoes
red wine vinegar
1/2 English cucumber, cut into small pieces
1 yellow pepper (or red - whatever your prefer), finely chopped
1 lime
bunch of basil

In a bowl or on a piece of foil, pour the bread crumbs.  Put the fish in the food processor.  Then add the zest of the lemon, parsley, and a pinch of salt and pepper.  Pulse until coarsely mixed.  Pour the fish onto a platter and add about 1-2 tablespoons of bread crumbs.  Mix with your hands and then divide into four equal patties.  Put the patties on the remaining bread crumbs and cover with some of the bread crumbs.  Put a frying pan over medium heat and add a few tablespoons of olive oil (enough to fry the patties).  Add the two cloves of garlic to the pan.  When the oil is hot (and garlic frying) add the fish cakes to the pan.  Cook for about 7-8 minutes while you make the salsa.  Once golden flip and cook for about the same time on the other side.

Rinse out the food processor bowl. Add the chiles, scallions, tomatoes and a little salt and pepper.  Add about a tablespoon of the red wine vinegar and pulse until finely chopped.  Adjust flavors as needed.  Pour out onto a serving platter.  Mix the cucumber, yellow pepper and the juice of the lime with the salsa on the platter.  Roughly cut basil and add to the salsa.  Mix.

Once fish cakes are finished cooking, place on top of the salsa for serving.  Sprinkle extra baby basil leaves (if you desire for garnish).

Pan Bagnat (Wet Bread)

Pan Bagnat literally means wet bread.  The wet bread is not soggy bread that has been sitting around, but wet bread which has soaked up the flavors of the sandwich stuffing.  When I saw the sandwiches in Chocolate and Zucchini by Clotilde Dusoulier, I knew they were destined to come into my kitchen and be made.  Today I ventured forth and made this one.  Since it has to sit in a cool place for a couple of hours to gather flavor, I made these sandwiches just after breakfast.  I was dreaming of eating this sandwich yesterday as I wandered through the grocery store selecting each stuffing for the sandwich.  The end product is also a beautiful mesh of different colors culminating in a scrumptious lunch.

 

Even if you are not a sandwich person, I would highly recommend to try this sandwich out.  Not only is it easy to assemble, but it is quick to do as well.  If each of us had one of these in our lunch box, we would all eat a healthy, tasty lunch.

 

Pan Bagnat from Chocolate and Zucchini by Clotilde Dusoulier

Focaccia Bread (2 small rounds or 1 large round)

Extra virgin olive oil

2 medium tomatoes

Garlic

Salt and pepper

Red wine vinegar

Green onions

Kalamata Olives

1 can tuna packed in olive oil, drained well

Basil

Spring greens

Slice the bread in half to start building the sandwiches.  Drizzle a little bit of olive oil on each half.  Cut the tomatoes into thin slices and place on the bottom portion of the focaccia bread.  Press garlic on top of the tomatoes and then sprinkle with salt and pepper.  Also drip a little red wine vinegar on top.  Add the green onions, olives, tuna and basil.  Place spring greens on top.  Cover with the top of the bread and wrap tightly in plastic.  Refrigerate from 2 to 12 hour until just before eating as you would like the sandwich to be room temperature before eating.