California Wine Country Dinner: Shrimp and Salmon Cakes with Red Pepper Rouille and Citrus Beurre Blanc Sauces

Shrimp and Salmon Cakes with Red Pepper Rouille and Citrus Beurre Blanc Sauces

From: The Girl and the Fig,Sonoma, CA

Shrimp and Salmon Cakes

Ingredients

½ pound salmon, skin removed, salmon cut into 1 inch cubes

½ pound shrimp, peeled, deveined, and chopped

1 Tsp red wine vinegar

1 Tsp soy sauce

1 Tsp minced garlic

¼ green bell pepper

⅓ jalapeño, diced

½ small onion, diced

1 egg

1 TBS chopped fresh cilantro

1 TBS crème fraîche (sour cream can be substituted)

1 Tsp Dijon mustard

¼ Tsp chipotle powder

½ Tsp each salt and pepper

1 cup panko

½ cup blended oil (1 part olive oil; 3 parts canola oil.  Combine)

Directions

Preheat oven to 350F.  Puree the salmon and half of the shrimp in a food processor.  Thoroughly mix the salmon mixture, remaining shrimp, vinegar, soy sauce, garlic, bell and jalapeño peppers, onion, egg, cilantro, crème fraîche, mustard, chipotle powder, salt, and pepper in a large bowl.

Form the mixture into 6 cakes for a main course or 12-16 mini cakes for a small bite.  Coat each cake with panko. 

Heat oil in a sauté panover medium heat and sauté the cakes until golden brown, 2 to 3 minutes per side.

Notes:

I find crab cakes of any kind maintain their integrity better if you make them in advance, set them on a parchment lined tray, and refrigerate for several hours.

Red Pepper Rouille

Ingredients

2 red bell peppers

¼ Tsp cayenne

1 TBS lemon juice

1 egg yolk

1 Tsp minced garlic

1 cup blended oil

Salt and white pepper

Directions

Roast the peppers all over on a grill or under a broiler until the skin is well charred.  Place them in a container, cover with plastic wrap, and refrigerate until cool.  Peel and seed the peppers.

In a food processor, puree the peppers with the cayenne, lemon juice, egg yolk, and garlic.  Slowly add the oil to create an emulsion; season with salt and pepper to taste.

Notes:

The rouille will keep for 7 days in the refrigerator.

Citrus Beurre Blanc

Ingredients

¼ cup white wine

1 TBS minced shallots

Zest of 1 orange, finely chopped

Zest of 1 lemon, finely chopped

2 TBS lemon juice

½ cup heavy cream

½ pound (2 sticks) unsalted butter, room temperature, cut into pieces

Salt and pepper

Directions

In a saucepan, combine the wine, shallots, orange and lemon zest, and lemon juice over medium heat.  Reduce the liquid until the pan is almost dry.  Add the cream and reduce by half.  Reduce the heat to low and slowly whisk in the butter.  Season with salt and pepper to taste.

Notes:

The sauce will keep for 5 days in the refrigerator.