Halibut Cakes with Garlic-Dill Aioli

  • Yum

    IMG_7877

    My freezer is plugged with halibut since this fall when I got that 106 pounder. So, I have been learning new ways of preparing the majestic flatfish of the north. These halibut cakes were delicious so I thought I would share the recipe. This recipe was inspired by a friend’s book of art and recipes––Salmon Patties and Rosehip Pie by Marian Beck.

    Serves: 3-4 (makes about 6 cakes)

    Halibut Cakes

    Ingredients:

    • 1 lb. halibut
    • 1/4 C bread crumbs
    • 1 egg
    • 1/8 C scallions
    • 1 Tbsp parsley
    • 1/2 Tbsp lemon juice
    • 1/2 Tbsp lemon or orange zest
    • 1/4 red onion chopped fine
    • 1 tsp minced garlic

    Directions:

    1. Blend 1/4 lb.  of the halibut in a food processor.
    2. In a large bowl, mix the bread crumbs, egg, scallions, parsley, lemon juice, lemon zest, onion and garlic.
    3. Add the remaining 3/4 lb. halibut cut into small chunks.
    4. Fry in butter until golden brown, about 3-5 minutes per side depending on thickness.

    Garlic-Dill Aioli

    Ingredients:

    • 3 garlic cloves, minced
    • 1 tsp dijon mustard
    • 1 tsp pepper
    • Pinch salt
    • 1 Tbsp lemon juice
    • 1 Tbsp fresh dill
    • 1/2 C olive oil

    Directions:

    1. Combine the egg yolk, garlic, mustard, salt, pepper, lemon juice and dill in a food processor and blend.
    2. With the machine on, add olive oil slowly until thick and smooth.
    3. Keep refrigerated.

    Notes:

    • This recipe works with salmon as well.
    • If the rich and very garlicy Aioli doesn’t sound like the thing, try a bacon dressing. Here’s how to do it: Cook 12 slices bacon then mince. Combine bacon, 1/2 cup balsamic vinegar and black pepper in a pan and cook until thick.

    IMG_7875 IMG_7874 IMG_7876


    October 17th, 2014 | Traveler | No Comments | Tags: , , , , ,

About The Author

Traveler Terpening

Comments are closed.