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Silverfin Cakes (Asian Carp)
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Silverfin Cakes (Asian Carp)

by Chef Philippe Parola

See article "Eating The Aliens" in August/September 2011 BoatUS Magazine

4 Silverfin steaks
4 oz of melted unsalted butter
1 tbsp of Dijon mustard
1 tbsp of lemon juice
1 whole egg
1 oz of bread crumble
Seasoning and hot sauce to taste
Poach or steam Silverfin steaks until fully cooked. Break it up in pieces to remove bones. Place all the meat into a mixing bowl. Add butter, mustard, egg and lemon juice. Mix well. Add bread crumble, seasoned to taste. Make small cakes, rolled into egg wash and seasoned flour. Fry for 4-5 minutes until golden brown. Serve with beurre blanc or lemon butter sauce.


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