It is Friday in Lent, and as the sun sank, I – a traditionalist in my consistency – wanted a cheeseburger.
So, I dug into the freezer and found a piece of frozen halibut which I bought for $1.38.
"What can I do with", quoth I, "this."
I thought immediately of crab cakes… which a long-lost friend likes.
I have no crab in my life, at the moment, so that was out.
And halibut not being crab….
… when life gives you halibut, make halibut cakes.
I started with this.
I have no food processor so I had to do this the old way. (I had a one cup, but it died.)
Lots of chopping of what I had on hand. Parsley, celery, some summer savory surviving on my counter all winter, thyme dried from last summer, generous salt and pepper, a dash of hot curry, and a dash of cayenne.
Chopping the fish. This one is for Damian Thompson, who thinks that preparing food looks disgusting.
I had only Pumpernickle bread, so… two slices of that.
I wanted to add capers, but I didn’t have any. I chopped up some kosher dill pickle instead.
I have never made anything like this before.
But I figured that when I added the mayonnaise this would get pretty loose. I therefore cracked in an egg I got from a local farm to bind it together when it cooked.
Another one for Damian Thompson, who thinks that food prep is ugly. Okay… Damian, I’ll stop now.
I added some mayo… no photo.
Mix mix mix… glop some into a medium hot frying pan with enough olive oil to cover the bottom and flatten the glops.
Fry for a while. I started with five minutes on the first side.
A little longer on the second side.
The light in the previous pic is better, obviously.
Then you add some personality. Tonight, I use some evvvvvillllll parsley.
I made some tartar sauce with mayo and pickle and lemon and shallot salt.
It took all my will power not to eat the other two while standing over the stove eating directly from the frying pan.
I will be making these again.
Excluding the stuff I had on hand, which you probably have on hand, this cost less than $2.00. It would have fed two … or me alone, standing over the frying pan.
And the sun goes down on Friday.