HG has always loved fish cakes but has rarely had good ones (except in London and at the Downy Flake restaurant on the island of Nantucket where they are served with a scrumptious egg sauce). Splendid fish cakes are (happily) turned out by Brilliant Lesley R. And, that’s what La Famiglia Prince Edward Island ate last night with copious amounts of sauteed snow pea pods and Theresa’s Mustard Pickles. Here’s how BLR made them. A modest amount of mashed potatoes was added to two pounds of poached cod. This was mixed with chopped onions, fresh garlic, garlic scapes and parsly. Some beatend eggs bound the mixture. The cakes were fried to crispness and then finished in the oven. Before going in the oven, each cake got a dollop of garlic mayonnaise enriched with some Sriracha. This gave the cakes interior moisture and a bit of heat. Post dinner watched the opening ceremonies of the Olympics. The spectacle confirmed La Famiglia’s belief in English eccentricity. Engagingly crazy.
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