Savory Atlantic Canada Fish Cakes
Drizzled with a Wild Blueberry and Maple Reduction
1 lb 3 cups 1 2 tbsp ¼ cup 2 1 ½ tbsp
¼ cup Salt
Large Onion, Chopped
Pepper to taste
Wild Blueberry Maple Reduction
¼ lbs 1 1 1 btl (375 mL) ¼ cup Butter Sweet Onion, Finely Chopped Shallot, Finely Chopped Wild Blueberry Juice Maple Syrup Salt and Pepper to taste
hours. Change water on fish and boil gently about 10 minutes. Drain. Cook onion in very small amount of water. Mash together potatoes, fish, and onions. Add summer savory and pepper. Add beaten egg and mix well. Form into 3 oz (85 g) patties and coat lightly with flour. Fry in butter or vegetable oil over medium heat until crisp and golden brown.
Reduction: In a sauce pan melt the butter. Sautee the onions and shallots till it all starts to caramelize then add the Dijon mustard and the wild blueberry juice to deglaze then add maple syrup and let reduce by about ½ then drizzle on the savory fish cakes. Old tradition meets the new.