Happy Friday, ya’ll!
Things got a little off track this week. Perhaps it was my early and overly celebrating St. Patrick’s Day (there was no celebrating), or the intense and over preparation for March Madness (preparation? More like random guessing). In reality, it was me resting on my laurels because I was so ahead on making allthefood over a week ago, because I’ve found that the problem for me of making so much food before the fact that I forget that I have to do something with these pictures, and put words to the pages and then the whole thing happens after the fact.
Then, because I made so much food, I forget that, as I continue to eat the food, that I have less of it and, failing to make more, end up running out and end up eating avocado toast and eggs for dinner. Though a solid choice, usually a last resort.
So, that’s where things are over here, and I’m a little late on this recipe, but really it takes so little time, energy and effort that it will perfectly suit those of you that run to the grocery store for last minute ingredients, and expect a decent, proper meal to be on the plate in less than 30 minutes.*
Well, expectations met.
Today’s recipe, Norwegian Fish Cakes with Dill Yogurt, comes adapted from Food & Wine, lightened and freshened up. It’s really a three step process, at it’s core: puree the fish, cook the fish, make the sauce and done. Serve alongside your favorite side (I personally opted for salty dill flavored oven fries, not pictured) and veg.
Also, you may, as I did, think this is weird that it has no breadcrumbs or egg or that sort of binder. Doesn’t need it. Really.
- 3/4 pound skinless cod
- 1/2 TB baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 TB fresh parsley
- 3 TB heavy cream
- 3 TB nonfat Greek yogurt
- 2 TB lemon juice
- 2 TB unsalted butter
- 1/2 cup nonfat Greek yogurt
- 2 TB fresh dill
- 1 TB minced parsley
- 1 TB lemon juice
- 1 tsp black pepper
- In a food processor, pulse the cod until minced. Add the baking powder, salt, pepper, cream, yogurt, parsley and lemon juice. Puree until smooth and light, about 2 minutes.
- In a large nonstick skillet, melt the butter. Spoon 1/4 cup of the fish into the skilled and flatten into a 1/2 inch thick cake. Repeat to make four cakes. Cook over moderately low heat, turning once until golden, 4-5 minutes. Transfer the fish cakes to a platter and keep warm. Repeat with remaining mixture.
- While the fish is cooking, add the sauce ingredients to a small bowl. Mix well and serve with the fish cakes.
*You know you do. And so do I. No judgement from this end of the couch.
Written during all the Scandal.