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Sheepshead & Scollop Cakes

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wampus cat

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Sheepshead & Scollop Cakes

PostThu Feb 07, 2008 5:06 pm

It's time to head out to the reefs (SC) with a couple of pints of jetty crickets and pull some nice Sheepshead from the depths. If you like crab cake you should like the Sheepshead & Scollop Cake recipe. You don't have to woory about finding any crab shells when you bite. The Saffron Rice doesn't accompany it all that well but you could substitute it with whipped horshradish and garlic potatoes and that should pair a lot better. Hope ya'll enjoy. Post 1 of many......

PDF Download with photos: http://www.fishingcook.com/cooking/Shee ... -Cakes.pdf


Sheepshead-Scallop Cakes

3 Sheepshead Fillets
2 cups Bay Scallops
1/2 Sweet Onion, Grated
2 Celery Stalks, Pealed and Grated
1 TBS Dijon Mustard
2 TBS Sour Cream
2 tsp Texas Pete Hot Sauce
1 tsp Lemon Juice, Fresh
2 Eggs
Bread Crumb

Dice the fillet into small pieces and then do the same with the scallops.Combine the sheepshead and the scallops into a bowl.
Add the rest of the ingredients except the bread crumbs. Combine all until smooth. Add just enough bread crumbs, 1/4 cup at a time,
until the mixture begins to hold together and it will allow you to shape a hand full. Make cake about 1" thick.
You can probably get 4 cake out of the mixture.


In a pan over medium heat, heat about a tablespoon of oil just to the smoking point. Add the cakes and cook about 2 minutes per side, until the brown slightly on top.
Finish the cake off in an oven pre-heated to 350 F for about 14 minute. Plate the cake over saffron rice and top the cakes with horseradish cream sauce.

Saffron Rice
1/2 Onion, minced
1 Clove Garlic, minced
1 TBS Butter
1 Cup Rice
2 Cups Chicken Broth (or water)

Melt butter in a pot over medium heat and sweat the onions until translucent. Add the garlic and sauté for a minute. Add the rice and coat with the onion mixture. Add the broth and bring to a boil. Reduce the heat to a simmer, cover and cook for about 20 minutes. Stir a couple of time.


Horseradish Cream Sauce
1 TBS Powdered Horseradish
1 1/2 TBS Cold Water
1/2 Cup Sour Cream
1 TBS Lemon Juice, Fresh
1 TBS Honey
Mix the horseradish and the water to form a paste.
Let stand for 5 minutes. Add the rest of the ingredients and combine into a smooth mixture.

Plate the Rice (or potatoes) and place 2 cakes at an angle over the rice. Top with the horseradish cream sauce. Garnish with lemon wedges and chopped Italian Parsley.

Bon Appetite
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pioneero

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Re: Sheepshead & Scollop Cakes

PostThu Feb 07, 2008 9:08 pm

Holy mollllly that looks good. What a presentation.
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wampus cat

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Re: Sheepshead & Scollop Cakes

PostThu Feb 07, 2008 9:10 pm

Well, I do play a chef on TV....sometimes
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Re: Sheepshead & Scollop Cakes

PostThu Feb 07, 2008 9:12 pm

Me and monica are the only ones that will eat fish, you should some of the stuff I try to feed us.

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