Kab Cakes with Hollandaise Sauce Recipe

Here is a recipe inspired by The Silver Palate Cookbook.  It's a great way to use any single fish or combination of fish.  It has an outstanding flavor and is easy to make.  The best part is that the recipe can be made in advance and then assembled at the last minute! We've dubbed this recipe "Kab" Cakes since they were first made with fresh fish from Lake Kabetogama.  "Kab" cakes (at right) shown served with Hollandaise sauce, asparagus and Shitake Wild Rice

Ingredients:

Instructions:

Combine fish, onion, green pepper and celery in mixing bowl and toss well.  In another bowl, combine mayonnaise with mustard and cayenne.  Stir into fish mixture.  Add salt and pepper.  Use rubber spatula and gently fold in egg and 1/4 cup of the cracker crumbs.  Form the fish mixture into 8-10 patties and carefully cover patties with remainder of cracker crumbs and chill (covered) for an hour.  Heat 1 Tbs. oil and 1 Tbs. butter in pan.  Cook patties over medium heat (3 minutes per side).  Add more oil or butter if necessary.  Serve with a nice chardonnay.

Note: Fish mixture may be "soupy"  Add more cracker crumbs as needed.
Sauce:  Follow the directions on the package.  Spoon on to cakes when ready to serve

I sometimes like to make the cakes up the night before, and store them in the freezer, uncooked.  In the morning, after a few hours of fishing, I pull my boat up to an island and take out my Weber Gas Grill and have a gourmet breakfast right there on the rocks!