HALIBUT & WHITE FISH
Level 2
Halibut Cakes
from Bruce Sherman of North Pond Restaurant, Chicago
Bruce’s halibut cakes - modeled after traditional fish cakes, are born from last night’s Halibut. Blended with a variety of aromatic sautéed vegetables that can include onions, carrots, celery and herbs, the final ingredient usually is some type of binder like breadcrumbs from dried French brioche or baguettes and a beaten egg. The blended mixture is scooped into a mold, pressed down with the back of a spatula to eliminate air pockets, and then is eased into a buttered skillet using a spatula to cook to a crispy gold.
Cookware tip: Don’t own a mold? Rubbing a drop or two of olive oil into your palms helps you mold the fish mixture into exactly the shape you want without having the mixture stick to your hands.
Cooking tip: Raw or rare Tuna or any other firm-fleshed fish can always be cut into bite size pieces and slipped into potato or tomato-based soups.
