Digby Pine's Fish Cakes w/ Crunchy Cashew Coleslaw



Chef:
Dale Nichols
Source:
Rigby Pine's Resort & Spa

Ingredients: 

Fish Cakes
1 LB. Cooked Haddock (substitute fish of choice)
2 Eggs, slightly beaten
3 tbsp Chopped Green Onions
1 tsp Curry Powder
4 tbsp Mayonnaise
2 tbsp Parsley, chopped
Juice from 1 lemon
1½ tsp Dijon
½ cup Bread Crumbs
Salt and Pepper
½ cup Corn Meal
Apple Rum Gastrique
1½ cups Apple Juice
1 cup Dark Rum
½ cup Brown Sugar, packed
½ cup Red Wine Vinegar
Cashew Butter
2 cups Roasted Unsalted Cashews
1 tbsp Mild Vegetable Oil
¼ tsp Salt
Coleslaw
1 Large Carrot, grated
2 tbsp Cilantro, minced
¼ cup Cashew Butter
¼ cup Mayonnaise
2 tbsp Fresh Lemon Juice
1 tbsp White Wine Vinegar
1 tsp Sugar
Salt and Pepper
Dulse Mayonnaise
½ cup Dried Dulse, dampened, chopped and pulverized *
2 cups Mayonnaise
3 tbsp Mirin
1 tsp Rice Vinegar

Method: 

Fish Cakes: Mix well to combine. Divide into two ounce portions and shape into 2” x1” hockey pucks. Roll cakes in cornmeal and pan fry to golden brown.


Apple Rum Gastrique: Combine all ingredients in a saucepan and bring to a boil. Reduce the heat to a simmer and allow it to reduce until it reaches a thin syrup consistency.


Crunchy Cashew Coleslaw: Combine the nuts, oil, and salt in a food processor. Process for 2 to 3 minutes. Stop to scrape down the sides of the work bowl. Continue to process for about 7 minutes, until the desired consistency is reached, for a total of 10 minutes. Refrigerate until ready to use. If the oil rises to the top, stir before using.


Coleslaw: Combine the cabbage, carrot and cilantro in a mixing bowl. Combine a 1⁄4 cup of the cashew butter, mayonnaise, lemon juice, vinegar and sugar in a medium bowl. Season with salt and pepper to taste. Stir to form a well-blended dressing. Pour over the vegetables and toss gently to coat. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.


Dulse Mayonnaise: Mix all ingredients.

Note: Dulse is available already chopped. If using leafy dulse, dampen slightly with cold water and then chop with a knife.



Recipe Category: 
Photo of Digby Pine's Fish Cakes w/ Crunchy Cashew Coleslaw
Digby Pine's Fish Cakes w/ Crunchy Cashew Coleslaw