I already had the poached skate from testing the Pasta e Broccoli in Ray (Skate) Broth. Dan recently made a batch of preserved lemons, too, so it seemed like a good match.
MAKES 16 CAKES
· 4 red potato, peeled & diced
· 1/2 cup sweet onion,finely diced
· 1 teaspoon butter
· 1 tablespoon olive oil
· 1/3 cup parsley, chopped
· 1 1/2 teaspoon preserved lemon, finely minced
· 1/2 pound poached, flaked skate
· 1 egg white
· 1/4 cup breadcrumbs
· 1/4 cup panko
· salt and pepper to taste
· olive oil for sauteeing
1. Boil the potatoes in ample salted water until tender. Drain and mash roughly in a large bowl. Set aside to cool.
2. In the meantime, cook the onion in the butter & olive oil over medium heat for several minutes until the onion is translucent. Add the parsley and continue to cook for another minute or two, stirring occasionally. Mix into the mashed potatoes.
3. Once the mixture has cooled enough to handle, gently fold in the flaked skate, preserved lemon, and the egg white. Make a quenelle and gently sauté in a little olive oil. Taste and correct seasoning.
4. Place breadcrumbs and panko in a large shallow bowl or plate. Season with salt and pepper. Gently form the cakes into uniform croquettes about 3” in diameter & 1/2” thick. Coat evenly with breadcrumbs. Can be made ahead to this point & refrigerated up to 1 day.
5. In a large sauté pan, add several tablespoons olive oil, heat over medium flame. Once the pan is hot, gently add several cakes. Leave undisturbed to brown on one side, several minutes. Gently flip and brown the other side.
6. Place cooked croquettes onto a heatproof dish & place in a low oven or warming drawer as you make several batches to avoid crowding the pan. Add more olive oil as needed to evenly brown the croquettes.
Preserved Lemon Kalamata Relish:
· 1/2 cup parsley, chopped
· 1/3 cup preserved lemon, finely minced
· 1/2 cup green pepper, diced
· 1 tablespoon chile such as cayenne minced, or to taste
· 1/2 cup grape tomato, chopped
· 1/2 cup cucumber, peeled, seeded, and diced
· 1/2 cup kalamata olives, pitted and sliced
· 3/4 teaspoons zaatar, or to taste
· 1 tablespoon lemon juice, or to taste
· 1 tablespoon olive oil
· pepper, freshly ground
1. Mix all together in a medium bowl. Set aside to blend flavors for about 1/2 hour.
2. Line plates with mixed lettuce leaves, top with a spoonful of the relish and a croquette or two. Add a bit more relish on top or the side. Garnish with sliced lemon.