Griddled Alaska Pollock Cakes With Papaya-Mango Chutney Recipe - Cooking Index
Griddled Alaska Pollock Cakes With Papaya-Mango Chutney Recipe - Cooking Index
| 1 lb | 454g / 16oz | Pollock fillets |
| 1/4 cup | 36g / 1.3oz | Fine-diced bacon |
| 1/2 cup | 55g / 1.9oz | Small-diced celery |
| 3 | Garlic cloves - minced | |
| 5 oz | 142g | Soda crackers - crumbled |
| 1/4 cup | 49g / 1.7oz | Egg substitute or 1 whole egg |
| 1/2 cup | 118ml | Low fat mayonnaise |
| Hot pepper sauce - to taste | ||
| Worcestershire sauce - to taste | ||
| Old Bay Seasoning - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 11 oz | 312g | Prepared Major Grey's Chutney |
| 1/3 cup | 48g / 1.7oz | Diced fresh papaya |
| Oil, as needed |
Season the pollock fillets with Old Bay Seasoning, pepper and Worcestershire. Lightly oil a shallow baking dish, place the pollock fillets in the pan and cover with 1/2 cup of water or white wine. Cover with foil and place in a preheated 400 degree oven for 20 to 25 minutes. Remove and chill in the cooking liquid.
Saute the bacon; pour off most of the fat, add the garlic and celery and saute for 2 minutes. Place celery mixture in a large mixing bowl. Add the cracker crumbs, egg substitute and mayonnaise. Toss, adding the pollock (flaked) and the poaching liquid. Add hot pepper sauce, Old Bay Seasoning, salt and pepper to taste.
Form into 12 cakes (2 to 3 ounces each) and griddle-fry until golden brown and crisp on both sides. Mix the papaya and chutney together.
To serve, place 3 ounces of chutney mix in the center of 4 serving plates; surround with 3 pollock cakes.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
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