1/2 lb Fish flesh; (cod, bass, or
; similar fish)
1/2 ts Salt
1/4 ts Ground white pepper
6 oz Heavy cream
1 tb Dijon mustard
1 1/2 ts Worcestershire sauce
1 1/2 ts Hot pepper sauce
1 1/2 lb Lobster meat; diced and
-cooked
6 Idaho potatoes
2 oz Butter
1/2 Lemon; juiced
Flour to dredge
4 oz Vegetable oil
In a food processor, puree the fish with salt, pepper, and cream to make a
mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster
meat into the mousse until it is completely mixed. Grate the potatoes and
rinse under cold water until the water is clear. Drain and squeeze dry.
Melt the butter and drizzle over the potatoes. Mix together with lemon
juice.
Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each
portion into a ball. Individually roll each ball in the potatoes and press
into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot;
add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium
and brown cakes on both sides. Drain cakes on paper towels. Serve hot with
roasted vegetable salad.
Yield: 4 servings
Yields
1 servings