Chicken and Fried Rice

instagram

recent

Juicy Air Fryer Pork Chops Recipe

Air Fryer Pork Chops are the best pork chops ever! With a golden seasoned crust and fork tender juicy insides, it is makes...

Sweet and Spicy Salad with Chipotle Ranch

When your daughter says, “This salad is way better than I thought it was going to be” … you know you have a...

Easy Black Bean Soup {Only One Pot!}

Black bean soup is easy to make, delicious, and healthy. It’s made with kitchen-staples like cans of black beans, carrots, onions, and spices...

Creamy Parmesan Instant Pot Chicken and Rice

Have one of the most decadent and delectable dinner in no time with this Instant Pot Creamy Parmesan Chicken and Rice. With savory...

Chicken Paprikash – Crunchy Creamy Sweet

Sharing is caring!This Chicken Paprikash is a homemade version of the popular Hungarian dish, made as close to authentic as possible, with a...
Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3/4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video

LEAVE A REPLY

Please enter your comment!
Please enter your name here

related posts

author

Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

instagram