Crispy Fish Cakes with Remoulade & Arugula Salad

COOK TIME - 30-40min
2 SERVINGS

This meal is the perfect balance of flavours. We provided the fully cooked & seasoned wild fish, all you have to do is mix and bake until golden & crusty. The cakes are served with our house remoulade & bright arugula salad with parmesan & baby tomatoes, tossed in a red wine vinaigrette. 

Nutrition PER SERVING
Calories 780 kcal
Fat 46.0 g
Protein 36.0 g
Carbohydrate 61.0 g
Sodium 760 mg
Crispy Cod Cakes with Remoulade & Arugula Salad
DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    sous vide fish mix (salmon and white fish)
  • 2 oz
    roasted red peppers
  • 4 oz
    potatoes
  • 4 oz
    arugula greens
  • 1 oz
    seafood seasoning
  • 1 oz
    parmesan cheese
  • 2 oz
    baby tomatoes
  • 2 oz
    red wine vinaigrette
  • 3 oz
    seasoned GF panko
  • 2 oz
    garlic onion blend
  • 2 oz
    cucumber
  • 4 oz
    remoulade
  • 1
    egg

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium saucepan

Strainer

Potato masher or fork

Vegetable peeler

2 medium bowls 

Rimmed baking sheet

Small bowl 

cook along

INSTRUCTIONS

Prep

Preheat oven to 425ºF with a rack in the middle;

Peel potato, then cut into 1-inch pieces;

Cut baby tomatoes in half;

Cut cucumbers into small bite size pieces;

Crack egg, separate egg from yolk, place yolk in small bowl & discard egg white;

Roughly chop peppers into small pieces.

1Cook potatoes

Place in a medium saucepan with enough water the potatoes. Cover & bring to a boil over high, cooking until tender, about 8-10 minutes. Drain, shaking out excess water. Transfer potatoes

to a bowl.
2Make Fish Cakes

Coarsely mash potatoes & add sous vide fish together with a potato masher or fork. Add seafood seasoning, garlic/onion blend, egg yolk, ¾ gluten-free panko, red peppers, salt & pepper; stir to combine. Mixture will be wet; let sit for 5 minutes, to allow panko to absorb excess liquid.

3Shape Cakes

Lightly brush a rimmed baking sheet with oil. In a shallow bowl, combine remaining panko, 1½ teaspoons oil, a pinch of salt. Form cod mixture into 4 (4-inch) cakes. Coat each side with gluten-free panko mixture, tapping off excess. Place cod cakes on baking sheet. Bake on lower oven rack, flipping halfway through, until golden-brown, 2-5 minutes per side (watch closely as ovens vary).

4Make Salad & Serve

Add arugula to bowl, toss to combine with cucumber, tomato, ½ parmesan cheese, & red wine vinaigrette to taste. Serve cod cakes alongside salad with remoulade.