This is a fairly simple recipe with a lot of steps. First off, the tartar sauce. It called for light mayonnaise, and as I've mentioned before, that grosses me out, so I ended up going for a vegan mayonnaise and it worked just fine. I also chose to omit the capers because neither of us care for them. All-in-all, a pretty great tasting tartar sauce that I will be making again to use with salmon.
The fish cakes were incredibly simple to make and I liked that they could be chilled anywhere from 30 minutes up to 24 hours. I made them after we ate lunch and it was nice to feel like dinner was easy to prepare. I made one error in reading the cooking time. I must've re-read the cook time five or six times and read the same thing every time. I took their wording to mean total cook time and not cook time on one side. One of the cakes turned out fine and the other a little more crispy, but the middle still tasted great. The cakes didn't want to stay together too well, and I can't really decide what went wrong in the cooking, but I like the idea and will probably give it another try.
Things I learned from this recipe:
Is there a difference in how something will turn out based on whether you use a non-stick pan vs. not? I have never given it a second thought until tonight. The Test Kitchen's write-up on this dish was that non-stick was the best. I gave up non-stick many many years ago, before I actually learned how to cook, so I will need to do some reading on pans.
Would I make this recipe again?:
Maybe
The recipe:
Please see yesterday's post and my urging at purchasing the America's Test Kitchen cookbook.