2013 Gerwurztraminer – Thai Halibut Fish Cakes with Lemongrass Aioli
2013 Gewurztraminer – Our 2013 Gewurztraminer has notes of spiced poached pear and lemon cream pie with a clean mineral finish.
Thai Halibut Fish Cakes
1 pound Alaskan halibut fillets, poached and flaked (about 2 cups loosely packed)
1/2 cup unseasoned fine bread crumbs
2 tsp red curry paste
1 teaspoon salt
1/4 cup chopped green onions, green parts only
2 teaspoons chopped parsley
1/4 cup Homemade Mayonnaise, recipe follows, or store-bought mayonnaise
1 large egg, beaten
2 to 4 tablespoons unsalted butter
Watercress or other greens, garnish
Chopped parsley, garnish
1 large egg
2 tablespoons fresh lemon juice
11/2 teaspoons Dijon mustard
1 cup vegetable oil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 Tablespoon minced lemongrass
1-2 tsp. fresh chopped cilantro
In a large bowl, combine the halibut, bread crumbs, curry, salt, green onions, parsley, mayonnaise, and egg. Fold with a rubber spatula, gently mixing in the halibut and bread crumbs. Shape the mixture into 8 (3/4-inch) thick patties and place on a plate. Refrigerate for 20 minutes.
In a large skillet, melt the butter over medium-low heat. Add the cakes and cook until golden, 3 to 5 minutes per side. Remove from the heat. Garnish 4 salad plates with watercress or other greens. Place 2 cakes on each plate and top with a dollop of mayonnaise. Garnish with chopped parsley and serve.
To make the mayonnaise, in a food processor or blender, combine the egg, lemon juice and Dijon mustard. Process on high speed for 15 seconds. With the motor running, pour the oil through the feed tube in a slow, steady stream and process until emulsified. Add the salt and cayenne, and pulse to blend.