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

1. Place fish in a pan with filtered water and simmer gently until fish is tender.
2. Remove with a slotted spoon, place in a bowl and break up with a fork.
3. 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.
4. Rinse in a colander and remove roe from casing.
5. Add to flaked fish and mix thoroughly.
6. Combine eggs with onions, bread crumbs, mustard, cayenne pepper, cilantro and lemon rind.
7. Season to taste.
8. Add to fish and mix well.
9. Form into cakes.
10. Sauté until golden, a few at a time, in butter and olive oil.
11. 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).

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