• Halibut Brandade Potato Cakes

    Ingredients

    Yield: 8 servings

    Yield: 8 servings

    • Ingredients
      Amount
    • Russet potatoes
      1 pound
    • Halibut
      6 ounces
    • Shallots, sliced
      ½ cup
    • Garlic, sliced
      3 cloves
    • Olive oil
      ½ cup
    • Harissa salt
      1 Tbsp.
    • Lemon, zested
      ½ ea.
    • Lemon juice
      2 Tbsp.

    Harissa Salt

    • Ingredients
      Amount
    • Kosher salt
      2 Tbsp.
    • Crushed chili Aleppo
      1 Tbsp.
    • Crushed chili Marash
      1 Tbsp.
    • Cumin seeds, toasted
      1 tsp.
    • Coriander seeds, toasted
      1 tsp.

    Cucumber Vinaigrette

    • Ingredients
      Amount
    • Tomatoes, diced small
      1 cup
    • Cucumber, peeled, seeded and diced small
      1 cup
    • Mint, chopped
      ¼ cup
    • Parsley, chopped
      ½ cup
    • Lemon - zest and juice
      1 ea.
    • Olive oil
      ½ cup
    • Salt and pepper
      To taste

    Method

    1. Grind all the ingredients for the harissa salt together in a spice grinder.
    2. Gently fold all the ingredients for the cucumber vinaigrette together.
    3. Boil potatoes in salted water until cooked, yet not falling apart. Pass thru a food mill.
    4. Bring a court bouillon to a full boil. Add the halibut and turn off the heat.
    5. Poach the fish in the court bouillon for five minutes or until just cooked thru. Remove from the liquid, cool and flake into medium size pieces.
    6. Pour the olive oil into a sauce pot and add 1 tablespoon of harissa salt, shallots and garlic. Saute, stirring often, until soft and translucent, though without color. Transfer to a blender and puree until smooth.
    7. Fold together the riced potatoes, flaked halibut, pureed shallot mixture and the lemon juice and zest. Add in more harissa salt for a spicier cake.
    8. Form the brandade into cakes. Bread with seasoned flour, beaten egg and Panko bread crumbs.
    9. Saute in oil until golden on each side.
    10. Serve with the cucumber vinaigrette.