Cod Cakes with California Ripe Olive "Gremolata" - California Ripe Olives
Cod Cakes with California Ripe Olive “Gremolata” - 4 servings Ingredients - Ingredients - COD CAKES - 2 tablespoons shallots, minced - 3 tablespoons olive oil
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Cooking tools:
- Food processor
- Saute pan
- Nonstick skillet
- Stove
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
Ingredients
- 2 tablespoons shallots, minced
- 3 tablespoons olive oil
- 1 pound rock cod, true cod, ling cod filets
- 1 (1/4 lbs.) cup red onion, chopped
- 2/3 (3oz.) cup celery, chopped
- 3 cups fresh bread crumbs
- 2/3 cup California Black Ripe Olives, sliced
- 1/4 cup mayonnaise, low-fat
- 1 egg, beaten
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1 dash cayenne, ground
- 1/2 cup California Black Ripe Olives, sliced
- 1/4 cup lemon juice
- 2 tablespoons parsley, minced
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