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Fish Cakes with Peach Dipping Sauce
Recipe Summary
Yield: Makes 6 small cakes
Ingredients
Ingredient Checklist
1 medium russet potato, (about 8 ounces)
1 cup milk
2 sprigs thyme
3/4 pound skinless and boneless cod fillets, cut into pieces
3 medium peaches, peeled and pitted (about 3/4 pound)
1/4 cup water, plus more for potatoes
1 tablespoon olive oil
Variations
Any mild white fish, such as flounder, sole, or halibut, can be used in place of cod.
Gallery
Fish Cakes with Peach Dipping Sauce
Recipe Summary
Yield: Makes 6 small cakes
Gallery
Fish Cakes with Peach Dipping Sauce
Fish Cakes with Peach Dipping Sauce
Fish Cakes with Peach Dipping Sauce
Recipe Summary
Yield: Makes 6 small cakes
Recipe Summary
Yield: Makes 6 small cakes
Yield: Makes 6 small cakes
Makes 6 small cakes
Ingredients
Ingredients
- 1 medium russet potato, (about 8 ounces)
- 1 cup milk
- 2 sprigs thyme
- 3/4 pound skinless and boneless cod fillets, cut into pieces
- 3 medium peaches, peeled and pitted (about 3/4 pound)
- 1/4 cup water, plus more for potatoes
- 1 tablespoon olive oil
Directions
Peel and cut potato into 1-inch dice. Place in a small saucepan; add enough cold water to cover by 2 inches. Bring to a boil; reduce heat to medium-low, and simmer until potato is tender when pierced with a sharp knife, about 12 minutes. Drain; while potato is still hot, pass it through a ricer or food mill into a large bowl. Set aside.
Combine milk and thyme in a small saucepan, and bring to a boil over medium-high heat. Add fish fillets; cover pan, and reduce heat to low. Cook until fish is opaque and cooked through, about 12 minutes. Drain fish in a colander, reserving cooking liquid. Discard thyme.
Add fish to potatoes, and mash with a fork until fish is broken up into very small pieces and mixture is well combined. If mixture is too dry, add some of the reserved cooking liquid a tablespoon at a time. Season with salt and pepper.
Thinly slice one of the peaches into 18 slices, and set aside. Chop remaining peaches into 1/4-inch pieces. Place chopped peaches in a small saute pan, and add 1/4 cup water; season with salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until peaches are soft, 3 to 5 minutes. Remove from heat; let cool slightly. Transfer to a blender or food processor, and puree until mixture is smooth.
On a clean work surface, divide fish mixture into six parts. Shape each part into a 1-inch-thick fish shape using your hands. Heat the oil in a medium saute pan over medium heat. Working in batches so as not to overcrowd the pan, add fish cakes, and saute until they are golden on both sides, 2 to 3 minutes per side. Using a slotted spatula, transfer to a large plate. Repeat with remaining fish cakes.
To serve, pour 1/4 cup peach puree on each plate, and use reserved peach slices (3 per plate) to make waves. Place a fish cake on each plate, and serve.
Variations
Any mild white fish, such as flounder, sole, or halibut, can be used in place of cod.
Variations
Any mild white fish, such as flounder, sole, or halibut, can be used in place of cod.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fish Cakes with Peach Dipping Sauce
- of Reviews
Reviews:
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All Reviews for Fish Cakes with Peach Dipping Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
