PEACH SAUCE FOR FISH RECIPES

Name: Fish Cakes with Peach Dipping Sauce
Yield: Makes 6 small cakes
Ingredients: 1 medium russet potato, (about 8 ounces); 1 cup milk; 2 sprigs thyme; 3/4 pound skinless and boneless cod fillets, cut into pieces; 3 medium peaches, peeled and pitted (about 3/4 pound); 1/4 cup water, plus more for potatoes; 1 tablespoon olive oil

FISH CAKES WITH PEACH DIPPING SAUCE | MARTHA STEWART

Fish Cakes with Peach Dipping Sauce | Martha Stewart image

The sweet-tart taste of peaches provides a welcome if unexpected accompaniment to savory dishes like this one.

Provided by Martha Stewart

Categories Seafood Recipes

Yield Makes 6 small cakes

Number Of Ingredients 7

Ingredients

1 medium russet potato, (about 8 ounces)
1 cup milk
2 sprigs thyme
3/4 pound skinless and boneless cod fillets, cut into pieces
3 medium peaches, peeled and pitted (about 3/4 pound)
1/4 cup water, plus more for potatoes
1 tablespoon olive oil

Steps:

Peel and cut potato into 1-inch dice. Place in a small saucepan; add enough cold water to cover by 2 inches. Bring to a boil; reduce heat to medium-low, and simmer until potato is tender when pierced with a sharp knife, about 12 minutes. Drain; while potato is still hot, pass it through a ricer or food mill into a large bowl. Set aside.
Combine milk and thyme in a small saucepan, and bring to a boil over medium-high heat. Add fish fillets; cover pan, and reduce heat to low. Cook until fish is opaque and cooked through, about 12 minutes. Drain fish in a colander, reserving cooking liquid. Discard thyme.
Add fish to potatoes, and mash with a fork until fish is broken up into very small pieces and mixture is well combined. If mixture is too dry, add some of the reserved cooking liquid a tablespoon at a time. Season with salt and pepper.
Thinly slice one of the peaches into 18 slices, and set aside. Chop remaining peaches into 1/4-inch pieces. Place chopped peaches in a small saute pan, and add 1/4 cup water; season with salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until peaches are soft, 3 to 5 minutes. Remove from heat; let cool slightly. Transfer to a blender or food processor, and puree until mixture is smooth.
On a clean work surface, divide fish mixture into six parts. Shape each part into a 1-inch-thick fish shape using your hands. Heat the oil in a medium saute pan over medium heat. Working in batches so as not to overcrowd the pan, add fish cakes, and saute until they are golden on both sides, 2 to 3 minutes per side. Using a slotted spatula, transfer to a large plate. Repeat with remaining fish cakes.
To serve, pour 1/4 cup peach puree on each plate, and use reserved peach slices (3 per plate) to make waves. Place a fish cake on each plate, and serve.

PEACH SAUCE RECIPE | ALLRECIPES

Peach Sauce Recipe | Allrecipes image

Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.

Provided by gololly

Categories Side Dish Sauces and Condiments Sauces Dessert Sauce Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 7

Ingredients

½ cup cold peach-flavored tea
2 tablespoons cornstarch
4 cups diced peaches
½ cup white sugar
½ cup brown sugar
¼ teaspoon grated nutmeg
2 teaspoons vanilla extract

Steps:

Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.

Nutrition Facts : Calories 102.5 calories, CarbohydrateContent 25.6 g, SodiumContent 5.7 mg, SugarContent 23.9 g

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