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<blockquote data-quote="DirtyMike" data-source="post: 932" data-attributes="member: 229">I intend on doing this to the walleye fillet's sitting in the fridge right now.&nbsp;&nbsp;Fish cakes&nbsp; &nbsp;5 shallots, minced&nbsp;Olive oil&nbsp;6-7 oz mayo&nbsp;1 egg, beaten&nbsp;2-3 oz of good brown mustard&nbsp;1.5 tbsp chopped parsley &nbsp;1 bunch of chives, minced&nbsp;Tabasco sauce, as needed&nbsp;Old bay seasoning, as needed&nbsp;1 pd white fleshed fish- walleye and pike work really well&nbsp;2 oz cracker crumbs- finely crushed&nbsp;Salt and pepper, as needed&nbsp;Peanut oil, as needed&nbsp; &nbsp;1) cook fish fillets in boiling chicken stock, remove from liquid&nbsp; and flake apart. Remove any bones if present. Cool down in fridge.&nbsp; &nbsp;2) sauté shallots in police oil until translucent &nbsp; &nbsp;3) combine shallots, mayo, eggs, mustard, parsley chives, Tabasco, and old bay. Add mayo, flaked fish, and cracker crumbs&nbsp; &nbsp;4) divide into small patties about 3 inches across, and 1/2-3/4 inch thick&nbsp; &nbsp;5) saute fish cakes in peanut oil until golden brown and thoroughly cooked&nbsp; &nbsp;6) garnish with red pepper marmalade (mixture of 4oz cooked red&nbsp; onion, minced, 1/2 oz olive oil, 2 whole roasted red peppers. 1 oz&nbsp; capers, minced chives, and salt and pepper, combine and allow to cool&nbsp; for several hours) or homemade tarter sauce.&nbsp; &nbsp;Enjoy!</blockquote>

[QUOTE="DirtyMike, post: 932, member: 229"] I intend on doing this to the walleye fillet's sitting in the fridge right now. Fish cakes 5 shallots, minced Olive oil 6-7 oz mayo 1 egg, beaten 2-3 oz of good brown mustard 1.5 tbsp chopped parsley 1 bunch of chives, minced Tabasco sauce, as needed Old bay seasoning, as needed 1 pd white fleshed fish- walleye and pike work really well 2 oz cracker crumbs- finely crushed Salt and pepper, as needed Peanut oil, as needed 1) cook fish fillets in boiling chicken stock, remove from liquid and flake apart. Remove any bones if present. Cool down in fridge. 2) sauté shallots in police oil until translucent 3) combine shallots, mayo, eggs, mustard, parsley chives, Tabasco, and old bay. Add mayo, flaked fish, and cracker crumbs 4) divide into small patties about 3 inches across, and 1/2-3/4 inch thick 5) saute fish cakes in peanut oil until golden brown and thoroughly cooked 6) garnish with red pepper marmalade (mixture of 4oz cooked red onion, minced, 1/2 oz olive oil, 2 whole roasted red peppers. 1 oz capers, minced chives, and salt and pepper, combine and allow to cool for several hours) or homemade tarter sauce. Enjoy! [/QUOTE]

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