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Seafood Cakes With Creamed Tomato, Herb And Garlic Sauce

Recipe By :CHEF DU JOUR - (Show # DJ-9188) - from the TV FOOD
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Shellfish Seafood
Main Dish Fish (Ocean)

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 pound shrimp - (any size) --peeled, deveined
1/4 pound lobster meat
1/4 pound columnar --cleaned
1/4 pound white fish (bass, grouper, cod, halibut)
1 cup finely-chopped mixed peppers (hot & sweet)
1/2 cup finely-chopped mixed onions
1/4 cup finely-chopped shallots
1 teaspoon chopped garlic
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1 egg
1 1/2 cups bread crumbs
Salt --to taste
Freshly-ground black pepper --to taste
Clarified unsalted butter --for frying
===== HERB GARLIC SAUCE =====
1 1/2 cups heavy cream
2 tablespoon chopped shallots
1/2 cup peeled, seeded, chopped ripe tomatoes
2 teaspoons chopped garlic
2 tablespoon chopped fresh herbs - (tarragon, basil,
cilantro, marjoram, chives, etc.)
Juice of 1 lime
Salt --to taste
Freshly-ground black pepper --to taste
4 ounces unsalted butter --room temperature

Dry and chop seafood very fine. Mix with rest of ingredients. Form
into 16 oval patties. Pan fry in clarified butter until golden brown.

Herb Garlic Sauce: In sauce pot, saute shallots until transparent.
Add garlic and stir. Add tomatoes and cook for approximately one
minute. Add half of mixed herbs and cream. Simmer until reduced by
half or until desired consistency. Add lime juice and remainder of
herbs. Season with salt and pepper and finish by gradually adding the
butter.

This recipe yields ?? servings.

Formatted for MC5 07-20-1999 by Joe Comiskey -



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