Chris' Recipes

Bon Appetite!

Halibut & Shrimp Cakes with Tarigon Aoli

Written By: Chris - Aug• 28•14

Halibut is one of our favorite fish.  It is often prepared boiled, deep-fried or grilled and it is noted for its dense and firm texture.  While the white flesh of halibut takes well to just about any cooking style, smoking is more difficult than it is with salmon, due to its ultra-low fat content.  Eaten fresh, the meat has a clean taste and requires little seasoning.  I had a small fillet thawed out and was poking around the Internet looking a unique way to prepare it.  I also had some fresh jumbo shrimp and came across this dish on a blog “Fish with JD”.  Of course I changed mine up a bit based on ingredients that I had on hand and because I wanted to poach the fish, it was a bit time consuming.  You could save a lot of time by using any left over cooked flaky white fish.  The chef who was credited for this recipe was Scott Leysath, who is an inter-galactic wild game cook and co-host of the TV show called “Hunt Fish Cook”.  He said that “this recipe works just as well with uncooked fish as it does with cooked leftovers, although the cooked fish is a bit easier to work with.” He also said to “treat the cooked, flaky halibut as you would crab meat. Make sure that it’s thoroughly dry, not soggy, before you start assembling the cakes or they will fall apart when cooked. If the fish is uncooked, finely dice with a knife or flake with the tines of a fork.”  These cakes were delicious!

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Ingredients: 

1 Cups cooked Halibut, flaked or chopped into pea-sized pieces
6 large Shrimp, peeled, deveined and butterflied – do not remove the shell from the tail!
4 Tablespoons Flour, seasoned with salt and pepper
1 large Egg, lightly beaten
1/2 Cup Onions, chopped and cooked
1 Carrot, peeled, chopped and cooked
2 Tablespoons Mayonnaise
1 Tablespoon fresh Lemon Juice
2 Tablespoons Dijon Mustard
1/3 Cup Panko Breadcrumbs (or substitute any breadcrumbs)
3 Tablespoons fresh Parsley, chopped 
Salt & Pepper, to taste
Sunflower Oil

I started by poaching the Halibut.  For the Poach, I simply used some vegetables and ingredients  that I had on hand.  In a large pot, add about four to six cups of water to the carrot, kale, and onion.  Add about a cup of white wine, two tablespoons of white wine vinegar, some fresh thyme, a bay leaf and whole peppercorns.  Heat to boil and simmer for five to ten minutes before adding the halibut.

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Add the halibut gently and bring down to a low simmer.  Boil for about eight to ten minutes until the fish is cooked through.

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Once the fish is cooked, retrieve it with a slotted spoon and set aside to cool before removing and discarding the skin.  Also reserve the vegetable stock and allow it all to cool slightly.  Once the fish is cooled, flake it with a fork and set aside.

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Spoon out just the carrots and onion to use for the cakes.  Chop into small pieces and set aside.

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Season the flour with salt & pepper

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Dust both sides of the butterflied part of the shrimp with the flour mixture and set aside.

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Chop the parsley and in a separate bowl, combine the remaining ingredients except the oil and mix well.

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Dust the chopped halibut.

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Add halibut to the sauce in the bowl and mix well.  The mixture should be the consistency of moist cookie dough.  If it’s too wet, add a little more breadcrumbs; or too dry, add more mayonnaise.

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Divide mixture into six equal portions as you’ll make a cake from each portion.

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Take half of one portion and press into a ball around the floured portion of a shrimp, leaving the tail of the shrimp exposed.  Form into a cake, about an inch thick.  Make sure that the cakes hold together and don’t fall apart. Repeat the process to make six cakes.  Dip each cake into additional bread crumbs.

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Heat a thin layer of oil in a large skillet over medium heat.  Add the cakes and lightly brown on both sides until just cooked; about five minutes or so.  Once done, set on paper towels to drain.  And Scott said if you use uncooked halibut, first lightly brown the cakes in the skille t and then finish cooking them in a preheated 350 degree oven for five to six minutes.

Serve immediately and top with your favorite sauce such as a lemon aioli, cocktail sauce, tartar sauce, etc.

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I prepared a simple lemon and tarigon Aoli: 1/4 cup mayo, 3/4 cup creme fraiche, 2 tablespoons tarigon, salt & pepper, and 1/2 lemon rind, plus 2 tablespoons of fresh lemon juice.

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Chop the dried tarigon and combine it with the other ingredients.  Mix well.

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The shrimp will be cooked through in the center and I served ours on top of some fresh Arugula and spinach that was tossed in a light vinaigrette.

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We enjoyed these cakes paired with a WALT 2012 Pino Noir, which was wonderful!

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Enjoy!!

Cheers!!
~Chris

 

 

 

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