Ultimate Triple Chocolate Muffins

author

Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

instagram

recent

Powering Up Your Boat: The Benefits of Using 12V Lithium Batteries

Introduction Boating enthusiasts rely on efficient and reliable power sources to navigate the waters and enjoy their time on the boat. Whether it's for 12v...

Opt For That Perfect Online Marketing Agency

There's a buzz planet air as well as its not Buzz Lightyear. What's the buzz all around? Digital! Questions abound first by what does...

Best Reasons For Choosing Merino Base Layers

What Are The Benefits Of Base Layers In Terms Of Softness And Comfort? Base layers made of Yak merino offer several advantages to outdoor clothing...

Fluid Flows: Navigating the Currents of Smooth News

Hassle-free updates, like a delicate trend, delivers a feeling of peacefulness in the ever-changing ocean of details. In this particular post, our experts'll look...

4 Benefits of Using an Architect for Your Home Build Project

If you are planning to construct your home, it is considered one of the important investments of your life. While building your home, make...
Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

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.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3/4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video

YouTube video

related posts

author

Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

instagram