Best Tunisian Fish Cakes With Lemon Paprika Aïoli Passover Recipes
SPICY LEMON AND PAPRIKA AïOLI
Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available from Tienda.com (888-472-1022; tienda.com).
TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
BOURRIDE SèTOISE - PROVENCE FISH SOUP WITH AïOLI
Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aïoli. Another way of serving it is to put slices of French bread in bowls and pour the soup over them. However, this version is slightly more restrained and elegant! There is a local myth that says, when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods! Don't be put off by the amount of garlic that goes into it, the soup itself tastes creamy rather than garlicky, and it's up to you how much aïoli you spread on your bread! This is a much adapted recipe taken from one of my favourite French cookbooks, "La Cuisine du Sud - Poissons et Fruits de Mer" This quantity serves 6-8 people, with copious amounts of French bread & aïoli.....oh yes, don't forget the Pastis too!
Provided by French Tart
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest.
- Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water.
- Simmer for 20 minutes.
- Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy).
- Blend in 2 egg yolks and add salt and pepper.
- Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough.
- Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!).
- Cut the skinned and boned fish into 1" chunks and add it to the saucepan.
- Poach for 15 minutes.
- Then remove the fish with a draining spoon and keep warm.
- Sieve the stock and discard the *vegetables.
- Return the stock to the pan and reheat gently.
- Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly.
- Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
- It should be like rather thin custard. Don't let it boil, or it will curdle.
- Divide the cooked fish between serving bowls and pour the soup over it.
- Serve with thin slices of toasted French bread and the remaining aioli.
- NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.
Nutrition Facts : Calories 965.5, Fat 82.3, SaturatedFat 12.2, Cholesterol 145.5, Sodium 58.4, Carbohydrate 9.8, Fiber 1.5, Sugar 3.9, Protein 38.8
ORANGE-PECAN PASSOVER BUNDT CAKE
This moist cake has an delicious citrus flavour and an excellent texture. It's from "Bon Appétit" (April 1992). It keeps very well- up to a week or more! The recipe also works very well with toasted Passover macaroons. Toast them in the oven at 250F until completely dry and then process them into coarse crumbs. If you do not have a large food processer you may need to process the mandle cuts (or other cookies) and then add the sugar and the nuts. Use a nonstick pan and don't overbake. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)
Provided by blucoat
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
- Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
- Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely.
- Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
Nutrition Facts : Calories 400.8, Fat 23.5, SaturatedFat 3.1, Cholesterol 122.4, Sodium 137.6, Carbohydrate 45.1, Fiber 3.4, Sugar 36.3, Protein 6.5
TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)
This is a wonderful dish that even those who don't usually like fish will enjoy. Recipe is from "Bon Appétit" (April 2003). If you are not making this for Passover, you can replace the matzo meal with breadcrumbs. Recipe can be easily halved. These rewarm well, so it's a great dish to prepare ahead of time. They actually freeze well too, and taste good cold. If you form larger patties, these make a great main dish.
Provided by blucoat
Categories Whitefish
Time 30m
Yield 40 small fish cakes
Number Of Ingredients 17
Steps:
- For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.).
- Arrange fish cakes on plates. Spoon aioli alongside and serve.
Nutrition Facts : Calories 95.8, Fat 6.8, SaturatedFat 1, Cholesterol 22.8, Sodium 173.9, Carbohydrate 4.1, Fiber 0.2, Sugar 0.9, Protein 4.7
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