For those that do not already know this, wahoo is the biggest member of the mackerel family of fish. Wahoo are the fastest predator fish in the ocean. As a sport fish, a wahoo can smoke a reel when they run after being hooked! Wahoo!
Fresh wahoo is better for cutting into steaks for char grilling. Fresh wahoo scraps or canned wahoo is good for making fish cakes. Canned wahoo looks like light canned albacore tuna, but it has a much better flavor than tuna. Tuna seems to get a slightly sour flavor when it is canned, because of the nature of its own blood.
This is a simple east coast style fish cake that is bound with mayonnaise. Only add enough mayonnaise to barely bind the ingredients together, or the fish cake will look like a pile of sloppy mush!
Pan Fried Sliced Potato:
Heat a non-stick pan over medium heat.
Add 1 small splash of vegetable oil.
Add 1 handful of very thin sliced peeled russet potato. (Cut the potato in half lengthwise before slicing.)
Pan fry the potato slices, till they become golden brown.
Place the pan fried potato slices on a dish and keep them warm on a stove top.
Season with sea salt.
Dijon Creme Sauce Recipe:
Only a small amount of sauce is needed, so use a small sauce pot or a small saute pan to make the sauce.
Heat a small sauce pot over medium low heat.
Add 1 pat of unsalted butter.
Add an equal amount of flour while stirring to form a roux.
Stir till roux foams and becomes a white color.
Add 1/2 cup of milk, while whisking.
Add 1/2 tablespoon of dijon mustard.
Add sea salt and white pepper.
Whisk the sauce as it heats.
Simmer and reduce the sauce, till it becomes a medium thin cream sauce consistency.
Keep the sauce warm over very low heat.
Pan Fried Wahoo Cake Recipe:
Drain the water off of 5 to 6 ounces of canned wahoo or poached fresh wahoo.
Place the wahoo into a mixing bowl.
Add 1/2 tablespoon of minced green bell pepper.
Add 1/2 tablespoon of minced celery.
Add 1/2 tablespoon of minced onion.
Add sea salt and black pepper.
Add 1 small pinch of oregano.
Add 1 tiny pinch of cayenne pepper.
Add 1 tablespoon of fine plain bread crumbs.
Add just enough mayonnaise, while mixing, to barely bind the ingredients together. The mixture must be fairly dry and not wet!
Form the wahoo mixture into a patty shape.
Dredge the wahoo patty in bread crumbs that are seasoned with sea salt, black pepper and oregano.
Heat a saute pan over medium heat.
Add 1 splash of vegetable oil.
Place the wahoo patty into the hot oil.
Pan fry the wahoo patty on both sides, till it becomes golden brown.
Set the wahoo patty on a dry towel to drain off any excess grease.
Pan Fried Wahoo Cake with Dijon Creme, Capers and Roasted Scallion:
Cut the white part of a green onion into very thin julienne strips.
Heat a small saute pan over medium low heat.
Add 1/2 tablespoon of vegetable oil.
Add the green onion strips.
Pan roast (pan fry) the strips till the caramelize and just start to turn crisp.
Remove the roasted scallion strips from the pan and set them aside.
Place the thin sliced pan fried potatoes on the middle of a plate as a bed for the wahoo cake.
Place the wahoo cake on the potatoes.
Spoon the dijon creme sauce over one half of the wahoo cake.
Dust the dijon creme with 1 pinch of paprika.
Place the roasted scallion on the dijon creme.
Sprinkle 5 or 6 rinsed capers on the dijon creme.
Garnish the wahoo cake with a couple of cilantro leaves.
Garnish the plate with a sprinkle of very thin sliced green onion top.
This is how I serve an elegant fish cake in a fine French cafe for lunch! Attention to detail and a balance of delicate flavors that do not overpower is the key to making a nice fish cake that tasteful customers find attractive. The toppings add to the appeal and they create a very nice fine flavor combination. This is an elegant fish cake that features one of the best tasting game fish in the sea. Wahoo! ... Shawna