Categories: Full GAPS
Ingredients
- 1 1/2 pounds whitefish
- 1/2 pound fresh fish roe (optional)
- 2 eggs, lightly beaten
- 2 small onions, finely minced
- 1 cup [Gluten-Free sourdough] bread crumbs,
- 2 tablespoons Dijon-type mustard
- 1/4-1/2 teaspoon cayenne pepper
- 1 bunch cilantro, chopped (optional)
- 1 teaspoon grated lemon rind
- sea salt or fish sauce and pepper
- about 1/2 cup clarified butter, also called ghee
- about 1/2 cup extra virgin olive oil
Directions
- Place fish in a pan with filtered water and simmer gently until fish is tender.
- Remove with a slotted spoon, place in a bowl and break up with a fork.
- Meanwhile, place optional fish roe in its casing in a pan with water and a little vinegar or lemon juice and simmer for about 10 minutes.
- Rinse in a colander and remove roe from casing.
- Add to flaked fish and mix thoroughly.
- Combine eggs with onions, bread crumbs, mustard, cayenne pepper, cilantro and lemon rind.
- Season to taste.
- Add to fish and mix well.
- Form into cakes.
- Sauté until golden, a few at a time, in butter and olive oil.
- Serve with parsley butter sauce, which can be found in Nourishing Traditions page 153, Creole mayonnaise (Nourishing Traditions page 139) or red pepper sauce (Nourishing Traditions page 146).