Phish has chosen their next installment of the Dinner And A Movie livestreams every week. Coming this Tuesday, May 12th, the band will throwback to their August 3rd, 2018 show from Verizon Amphitheatre in Alpharetta, GA. As always you can tune into the band’s normal webcast portal or head to their Facebook page for the action.
Jon and Briar Fishman are back with the menu selection for the dinner, this time a three-course selection from the staff of the Lincolnville General Store in Maine: kale salad, fish cakes and blueberry crisp!
Feeding America will serve as the beneficiary for this webcast. Read on for the recipes as well as the YouTube link for Tuesday’s show to set a reminder.
2 large bunches leafy or lacinato kale
1 cup thinly sliced purple cabbage
1/2 cup toasted slivered almonds
1 small shallot
2 garlic cloves
2 tbsp smooth Dijon mustard
1/4 cup lemon juice
1/4 cup apple cider vinegar
1/2 cup olive oil
1/4 tsp black pepper
2 tsp salt
Place all ingredients for the dressing in a blender and blend on high until emulsified, about 45 seconds.
Wash and dry the kale. Strip the leaves from the stalks then tear up the leaves into bite sized pieces. Place in a bowl with the cabbage and almonds.
Add enough dressing to coat then toss well.
Any extra dressing can be stored in the fridge for up to two weeks.
makes 10 1/2 cup fish cakes)
1lbs Potato preferably Yukon Gold
1lbs white fish (Haddock, Pollack, Cod)
1 cup diced yellow onion
2-3 tbsp minced parsley
2 tbsp Dijon mustard
1-2 cups panko bread crumbs
1-2 cups flour
2-3 eggs for wash
2 cups panko for crust
Salt and pepper
Canola oil for frying
Tartar sauce (for serving)
Lemon (for serving)
Quarter potatoes. Cover in a pot with salted water and boil until soft. Drain and set aside to cool.
While potatoes are boiling, season fish with salt and pepper and roast in oven at 350 for about 10-15 minutes until cooked through. Using your hands mash potatoes and flake fish. Combine well with remaining ingredients using just enough panko that it is not wet. Season with salt and pepper.
Set up 3 containers
1 with flour
1 with egg wash (2-3 eggs beaten with water)
1 with panko
Measure out fish and potato mix into 1/2 cup portions, roll in your hand and delicately form into an 3/4 inch thick patty. Carefully dredge the cakes beginning with the flour then the egg wash and finally the panko ensuring even and complete coverage.
Heat canola oil in a pan and fry cakes until nicely golden brown and crispy, about four minutes on each side, turning once. Remove from oil and sprinkle with salt.
Serve with tartar sauce and lemon. Enjoy!
(These freeze really well. Just remove from freezer and thaw before frying.)
For the blueberry filling-
6 cups of Maine blueberries
1/2 cup sugar
1 tbsp of cornstarch
1 tbsp of fresh lemon juice
1/4 tsp of salt
1/2 tsp of cinnamon
1/4 tsp of nutmeg
For the topping-
3/4 cup all purpose flour
1/2 cup rolled oats
1/2 cup nut of your choice-pecan, almond, walnut coarsely chopped
1/2 tsp baking powder
1/2 tsp salt
6 tsp of butter
1/3 cup sugar
Preheat oven to 375. Mix together the filling ingredients, transfer to a 10 inch cast iron skillet
To make the topping:
Stir together the flour, oats, baking powder, sugar and salt. Add the butter in pieces and mix with your hands until you have a crumbly mixture. Don’t be afraid to squeeze it all together!
Crumble the topping over the blueberry filling and bake for 45 minutes, until the blueberries are nice and bubbly.
Let cool for 30 minutes before eating. Serves really well with vanilla ice cream!