Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Thursday, June 20, 2013

Tunisian Fish Cakes with Lemon and Paprika Aïoli

Annecy has arrived. Cooking has not come to a total standstill like it did with Xavier’s arrival, but meals have been very basic these past two weeks. Theo swooped in last night to liven things up with Tunisian fish cakes. Armed with bushels of cilantro and parsley, lemons and fresh fish, he quite quickly whipped up about 30 fish cakes.

Initially I was nervous about fish cakes for multiple reasons that stem from my deep-rooted suspicion of all seafood besides the harmless (and dull) white filet. This is a result of growing up with a father who ate oily, stinky bluefish for breakfast.  Additionally, anyone who has worked in a restaurant knows that fish cakes are often made out of fish that needs to get used up quickly. Making something into a cake with lots of spices and herbs can hide fish that has passed its prime. Recipes with ‘fish’ in the title as opposed to a specific kind of fish also freak me out. For example, fish stew sounds less appealing to me than roasted halibut. And finally, I wasn’t thrilled about the idea of fish in my food processor.

BUT, I trust Theo completely where food is concerned. This is a guy who has brought me fresh za’atar after all. And my fears were unwarranted. These were delicious.

Thank you Theo. Anybody else want to cook us dinner? ;)

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