Moroccan Fish Patties
Main Dishes • Moroccan
Description
The recipe was shared with us by Chef John Smith from a local American restaurant.
Ingredients
- Skin-on dorado fillet 25 oz
- "Almette cheese with Maasdam cheese" 0 oz
- Starch film 0 oz
- Cardamom 0 oz
- Bay leaf 3 pieces
- Celery salt 0 oz
- Mustard Greens 0 oz
- Ground Black Pepper 0 oz
- Grated Ginger Root 0 oz
- Paprika 0 oz
- Nutmeg 0 oz
- Ground clove 0 oz
- Spices 0 oz
- Chili Flakes 0 oz
- Ground Cinnamon 0 oz
- White Pepper (whole) 0 oz
- Crushed Tomatoes in Their Own Juice 5 oz
- Onion 5 oz
- Celery stalk 5 oz
- Carrot 5 oz
- Thyme to taste
- Olive Oil 5 fl oz
- Basil to taste
- Mayonnaise 0 oz
Step-by-Step Guide
Step 1
To prepare the patties, first chop the dorado into medium cubes, mix with cheese, starch, and mayonnaise.
Step 2
Let it sit for 2 hours, then shape into patties weighing 40 grams each.
Step 3
Grill and finish cooking in the oven for 3 minutes.
Step 4
Prepare the tomato base. Sauté crushed tomatoes, onion, celery stalk, carrot, thyme, salt, pepper, olive oil, and basil. Then let it simmer on low heat until the vegetables are soft.
Step 5
Prepare the 'Old Bay' seasoning. Mix all the spices and toast them in a dry skillet. Grind in a coffee grinder until homogeneous.
Step 6
Take a saucepan, add the tomato base and 'Old Bay' seasoning.
Step 7
Heat on low.
Step 8
Place the patties in a tagine, add the tomato sauce, and drizzle with olive oil on top.
Step 9
Garnish with fresh basil.
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