PIKE AND BACON CAKES | JUST A PINCH RECIPES
Even if pike has quite a bit of bone inside, still at least one way exists to remove the small, spiky bones: the meat grinder. Bacon adds some fat and smoky flavor to the otherwise dry fish. These balls taste especially good with mayonnaise. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/848784/Hauki-pekonipullat/
Provided by Annastiina Salonen @Elaini
Categories Fish
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Mix all the dry ingredients. Add the egg and water and let the mix set for about 15 minutes. Careful with the hot cayenne pepper – a pinch will be comfortable enough.
- Mince the pike and bacon in the meat grinder – the spiky bones will be filtered out. Do it twice if you want them especially fine, or have the bacon as bigger pieces.
- 1. Finely chop the onions. Combine all the ingredients. 2. Roll the mix into balls before frying them.
- 1. Melt some butter on the frying pan in medium high heat. Put the balls on the pan and cover it with a lid. 2. First let them cook on one side and then gently turn them over. Put the lid back on. 3. When the cakes become firmer in texture you can shake the pan with a closed lid so they move inside and keep cooking evenly. Fry for a moment more.
SCRAPPLE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 11 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 30 servings
Number Of Ingredients 14
Steps:
- To a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.
- Drain and reserve the stock. Pour the solid contents onto a baking sheet so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
- Add the meat to a food processor with the blade attachment and pulse to coarsely chop. Don't over grind it.
- Measure 1 gallon of stock and return it to the pot along with the chopped meat and the salt, ground black pepper, cayenne, and sage. Bring to a simmer over low heat.
- Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes. Add a little stock or water, if needed, to ensure a smooth texture.
- Pour into 3 loaf pans and refrigerate until solid, preferably overnight.
- Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.
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