Steelhead and California Rice cakes with Red Wine and Fennel Vinaigrette : Calrice

Steelhead and California Rice cakes with Red Wine and Fennel Vinaigrette

INGREDIENTS:

1 cup steamed California white Calrose rice, cooled
2 fl oz panko Japanese bread crumbs plus crumbs to coat fishcakes
8 scaled ounces steelhead filet, diced
2 tablespoons of fennel bulb, minced and browned in sauté pan
1 egg
¼ tsp Salt and pepper

Red wine vinaigrette:
1 teaspoon red onion, minced
1 teaspoon Dijon mustard
4 fl oz rice vinegar
1 TB fennel seed (toasted)
2 fl oz red wine vinegar
6 fl oz olive oil blend
Frisee or red romaine lettuce
Salt and pepper to taste

VINAIGRETTE INSTRUCTIONS

In a food processor mix first five ingredient.
Slowly emulsify oil into mixture.
Season to taste

CALIFORNIA RICE CAKE INSTRUCTIONS

Measure out steamed rice, let it cool on a sheet pan.
Mix fennel, steelhead and rice in a bowl, add egg, salt and pepper to mixture.
Add panko and mold into four cakes. Dust with remaining panko.
Shallow fry in one tablespoon of oil until brown

FINISH DISH

Toss lettuce in vinaigrette and garnish plate with a drizzle of vinaigrette.
Stack cakes onto plate.

Feature Recipe

Steelhead and California Rice cakes with Red Wine and Fennel Vinaigrette

Chef Ed Roehr

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