Supermarket fish cakes (usually frozen) are tasteless; restaurant fish cakes aren’t much better (too many potatoes in the mix). BSK makes fabulous fish cakes. They were the main dish last night as HG/BSK dined at their Prince Edward Island oceanfront home. The duo were joined by BSK’s sister, Noel M., and brother-in-law, Yossi M. We dine together at each other’s homes on alternate Sunday evenings, a pleasant custom. N. & Y. never arrive empty-handed. This time they brought Noel’s apple bread and potatoes and garlic from Yossi’s verdant vegetable/fruit/herb acreage. So, what’s the mix for BSK’s crisp, juicy, sea flavored fish cakes? Poached fresh cod. Yossi potatoes (not too much). Kewpie brand Japanese mayonnaise (richer than Hellman’s). Beaten egg. Onions. Garlic. Chopped herbs. Bread crumbs (very small amount). BSK served the cakes with roasted tomatoes. They were topped with a mix of chopped flat leaf parsley, crumbs from a stale bread loaf, olive oil and garlic. (Jacques Pepin recipe). Yums!! Appetizer was a Greek phyllo “pizza” featuring flavorful sliced baby zucchini from BSK’s garden. Condiments were local mustard pickles and aji di crema, a Peruvian hot sauce (order it from Amazon).A variety of ice creams for dessert. Hey, good food and good company. PEI life is joyous.
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