Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
Ingredients
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
Directions
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3Tambahkan kentang ke dalam mangkuk berisi ikan bersama dengan remah roti, air jeruk nipis, daun ketumbar, jinten, dan cabai, bumbui dengan garam, lalu haluskan kentang bersama bahan lainnya hingga tercampur rata. Bentuk campuran menjadi enam roti berukuran lebar 3 inci dan tebal 3⁄4 inci.
4Dalam wajan antilengket berukuran 12 inci, hangatkan minyak dengan api sedang. Tambahkan roti dan masak, balik sekali, hingga berwarna cokelat keemasan, sekitar 6 menit. Pindahkan patty ikan ke piring saji dan sajikan selagi panas dengan saus mint di sampingnya.
