Sparkling strawberry smoothie: Combine this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to prepare and will impress your guests.
- 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)
1In a small saucepan, combine the cloves with cardamom, bay leaf, cinnamon and 2 cups of water and bring to a boil. Add the fish, return to the boil, then reduce the heat to keep it boiling and poach the fish until cooked, about 5 minutes.
2Cover the potatoes with salted water in a saucepan, then add to a boil and cook until tender, for 20 minutes. Drain the potatoes and let them cool completely.
3Put the potatoes in a bowl with the fish with breadcrumbs, lime juice, coriander, cumin and chili, season with salt and until it’s smooth, lightly mash the potatoes with the other ingredients. Form the mixture into six patties 3 inches wide and 3 to 4 inches thick.
4In a 12 inch non-stick skillet, heat oil over medium heat. Add the patties and cook, turning once, until golden, about 6 minutes. Transfer the fish patties to a serving dish and serve hot with mint chutney on the side.