Recipes

In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet. Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside. Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed. Garnish with Dijon Caper Mayonnaise and chopped parsley. Dijon Caper Mayonnaise: In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use. Yield: 1/3 cup 8 ounces boneless hake fillets, minced 1/4 cup bread crumbs, plus 3/4 cup for coating 1/4 chopped parsley, plus more for garnish 1/4 cup mayonnaise 1 teaspoon ground coriander 2 shallots, finely chopped 2 teaspoons Dijon mustard 1 (6-ounce) can water-packed white meat tuna, drained 1 egg, lightly beaten Kosher salt and freshly ground black pepper Vegetable oil, for frying Dijon Caper Mayonnaise: 1/4 cup mayonnaise 1 tablespoon chopped parsley leaves 1 tablespoon capers, drained 1 shallot, finely chopped 1 teaspoon Dijon mustard 1 small lemon, juiced Freshly ground black pepper