Girl Scout Cookie Samoa Shake

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

Great Suggestions To Picking Yak Wool Ski Socks

What Are The Advantages Of The Base Layer Of Yak Merino Yak For Odor Resistance? Yak merino wool base layers and socks provide a number...

Satin Scrolls: Unraveling the Smoothness of Daily News

As innovation progresses, thus carries out refine updates. Our company'll hypothesize on potential technologies, coming from immersive virtual reality information take ins to AI-driven...

The Data Revolution in Insurance: How Big Data is Transforming the Insurance Industry

According to Beinsure Media, The insurance industry has witnessed a monumental shift, driven by the advent of big data in insurance industry and advanced...

How To Create A Digital Marketing Strategy: Eight Steps To Laser Focus Your Plan

To make sure that your content engages and converts customers, it’s essential to spend cash on an on-page web optimization technique. If you're working...

Apple Logic Pro Floating Window How To Enable : Ask Audio

This is as a outcome of this range suits nicely within the loudness normalization settings for most streaming companies. This finally means the observe...
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