Sherrys Golden Fish Cakes With Holiday Herb Mayonnaise Recipes

Steps:

• In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Steps:

• In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
• Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
• In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
• Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
• Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
• In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
• If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Steps:

• Put fish in skillet with 1/2-inch water, cover, simmer until just done, about 10 minutes. Drain, flake fish into bowl & let cool.
• Stir lemon juice, parsley and hot pepper sauce into mayonnaise, top with chopped peppers. In bowl with flaked fish, add eggs, scallions, bread crumbs, salt and pepper. Mix well. Shape into 8 patties. Dredge in flour.
• Saute in oil over med-high heat until golden brown on both sides, about 7 minutes each side. Serve with herbed mayonnaise.

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
• Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
• When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
• Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
• Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

Steps:

• Make fish cakes:
• With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
• Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
• Make mayonnaise while fish cakes cook:
• Whisk together all mayonnaise ingredients in a small bowl until smooth.
• To serve:
• Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.

Steps:

• Preheat oven to 350°F Grease a bundt pan.
• Combine all ingredients, mix with an electric mixer for about 5 minutes at medium speed. Pour batter into prepared pan.
• Bake for 50 minutes, or until brown on top and slightly crispy on the edges.
• Put your feet up (but not on the counter!) and have a glass of sherry while the cake is baking.
• Remove the cake, cool in the pan for 5 minutes before turning out on a rack.
• Sprinkle with powdered sugar, or a sherry glaze. How to make an easy sherry glaze? -- In a bowl, combine 1 cup sifted powdered sugar, 1 t melted butter, and 1 T sherry. Stir in additional water, one teaspoon at a time, until glaze is of drizzling consistency.

Steps:

• Cook the potatoes in boiling salted water for 10-15 mins until tender. Drain in a colander over the spinach so the leaves wilt. Return the potatoes to the pan to steam-dry, then roughly crush with a fork. Leave to cool.
• In a separate pan, poach the haddock in the milk with the bay leaves and peppercorns for 4 mins. Turn off the heat and leave to cook for a few mins more until the flesh flakes. Remove to a plate and break into large pieces, discarding the skin and any bones.
• Mix the cooled potato, wilted spinach and haddock with the egg yolk and 3 tbsp of the poaching milk. Form into 4 chunky cakes and chill in the fridge, covered, for at least 30 mins, or overnight. Mix all the mayonnaise ingredients together and chill.
• Heat the oil in a large pan over a medium heat. Sprinkle flour over the fish cakes and fry for about 5-6 mins on each side until golden and heated through. Serve with lemon wedges and a dollop of the horseradish mayo.