Week 1: Elizabeth Schuttler's Mackerel Fish Cakes with Orange Rice and Green Bean, Orange and Arugula Salad Topped with a Citrus Aioli
Editor's note: Recipes appear as submitted and written by contestants.
Secret ingredients: Canned mackerel from King Oscar, Fresh green beans from Tony's Fresh Market, Rice cakes and Navel Oranges from Northern Illinois Food Bank
For the Mackerel Fish Cakes
2 cans King Oscar mackerel in olive oil
2 tablespoons orange juice
3 rice cakes
1 cup panko bread crumbs
1 egg
1/3 cup mayonnaise
½ teaspoon sriracha
2 tablespoons orange juice
¼ teaspoon orange zest
1 green onion (white and green parts)
1/8 teaspoon garlic powder
Pinch of cayenne
Pinch of sugar
Salt and pepper to taste
Standard Breading Procedure:
1 cup flour
2 eggs beaten
Balance of rice cake and panko mix from above seasoned with dash of cayenne, garlic powder, salt and pepper
Canola oil for frying
Preheat oven to 350 degrees. Remove mackerel from cans and drain. Place mackerel in a bowl. Salt and pepper and pour 2 tablespoons of orange juice over let sit for 10 minutes.
In a food processor place 3 rice cakes broken into pieces and panko bread crumbs. Pulse 10 times or until the mixture resembles fine bread crumbs. Remove one cup of the mixture for the fish cake mix. The balance will be used for the breading of the fish cakes.
Wipe out food processor and place the mackerel, 1 cup of rice cake/panko mix and remaining ingredients in the processor. Pulse 10 times or until mixed. Divide up into 6 round patties (If the mixture is to wet add a little more rice cake/panko mixture).
Set up breading station with three bowls. First bowl will be flour, second bowl eggs and third seasoned rice cake/panko mixture. Dredge fish cake patty in the flour shaking off excess flour, then dip patty in the eggs and finish in the seasoned rice cake/panko mixture. Place on a wire rack and refrigerate for ten minutes. Remove fish cakes from the refrigerator. Add canola oil to skillet on medium high heat. Once oil is hot place fish cakes in pan and cook for 2-3 minute on each side or when evenly browned. Place fish cakes on wired rack and sprinkle with sea salt. Put in oven for 10 minutes. Remove from oven.
Citrus Aioli
¾ cup mayonnaise
2 tablespoons orange juice
½ teaspoon sriracha
1/8 teaspoon garlic powder
Salt and pepper to taste
Place all ingredients in bowl and whisk until smooth. Refrigerate for at least an hour. Aioli can be make ahead of time and stored in refrigerator for 2-3 days.
Orange Rice
One package boil in bag white rice
1 tablespoon butter
2 tablespoons orange juice
Salt and pepper to taste
Cook rice per instructions. Remove cooked rice from bag and place in sauce pan. Stir in butter, orange juice, salt and pepper.
Green Bean, Orange and Arugula Salad
2 tablespoons orange juice
1/8 teaspoon orange zest
Salt and pepper to taste
Pinch of sugar
2 tablespoons good olive oil
¾ pound green beans trimmed
1 orange cut into clean segments
Red and yellow cherry tomatoes cut in half
1 cup arugula
To make dressing place orange juice, orange zest, salt, pepper and sugar in bowl and whisk until mixed. Slowly drizzle olive oil until emulsified.
Place green beans in pot of boiling salted water and blanch for 3-4 minutes. Remove beans from water and place in ice bath to cool. Once cooled remove green beans and strain. Cut in ½ inch pieces on the bias. To make salad place green beans, oranges and arugula in bowl and slowly drizzle dressing over and toss. Do not want to overdress the salad.
Serve fish cakes over orange rice with citrus and green bean salad and drizzle of citrus aioli.
Serves 3 to 4
Elizabeth Schuttler