Seafood Cakes With Creamed Tomato, Herb And Garlic Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Shrimp - (any size) - peeled, deveined
1/4 lb	113g / 4oz	Lobster meat
1/4 lb	113g / 4oz	Columnar - cleaned
1/4 lb	113g / 4oz	White fish (bass, grouper, cod, halibut)
1 cup	110g / 3.9oz	Finely-chopped mixed peppers (hot & sweet)
1/2 cup	31g / 1.1oz	Finely-chopped mixed onions
1/4 cup	36g / 1.3oz	Finely-chopped shallots
1 teaspoon	5ml	Chopped garlic
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped cilantro
1		Egg
1 1/2 cups	219g / 7.7oz	Bread crumbs
		Salt - to taste
		Freshly-ground black pepper - to taste
		Clarified unsalted butter - for frying
		Herb Garlic Sauce
1 1/2 cups	355ml	Heavy cream
2 tablespoons	30ml	Chopped shallots
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped ripe tomatoes
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh herbs - (tarragon, basil,
		Cilantro, marjoram, chives, etc.)
		Juice of 1 lime
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Unsalted butter - room temperature

Recipe Instructions

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.

Source:
CHEF DU JOUR - (Show # DJ-9188) - from the TV FOOD NETWORK

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