fishcakes again (summer in winter)
Kevin has been bringing home a lot of fish lately – perch, rock and red drum that he’s been catching off the shore of the Miles River outside of St. Michaels. This time of year, timed properly with the tides (go out on a rising tide), you don’t even need a boat. Fishing from the rocky rip rap works terrific.
We’ve been freezing and eating and sharing, but it’s time to fill up the corners of the freezer with fishcakes. Baked in the oven, with a salad and some garlicky sauce, fishcakes are among our favorite winter meals. Probably the best part is when we close our eyes on a cold, winter weekday, and try to recall the exact long, warm summer evening when those fish were caught, brought home and cleaned in the driveway. In the middle of the dark winter, such a memory is about as good as it gets.
Here’s one drum and one rock, baked in a salt crust. I cracked off the solid coating, picked the fish and mixed it up with some mashed potatoes, green garlic, onion, herbs from the garden, egg, panko, whatever.