Soul Food Rolls, Green Mango Chutney, Fish Cakes

Sole Food Rolls
So we ran out of cod the other week, but the fishmonger had some nice Dover sole filets at a good price.  Naturally I wanted something different from the usual Sole with lemon butter or meunier sauce, and I found this interesting use for both rhubarb and fennel!

5-6 Sole Filets
1 stick Rhubarb
1 Fennel Bulb
1 Orange, juiced
1 tsp Sugar
Salt & Pepper to taste

Slice the rhubarb on the bias, and the fennel bulb into strips (you don't need much). 

Saute the cuts in the OJ, sugar and 1/4 cup of water.  Don't over-cook them they way I did, you want them just soft. I went too far and things got too soft and lost color.  Reserve the saute liquid Divide the sauted filling into portions for each filet.

Lay the filets out and dust them with salt & pepper.  I actually used Evergladestm seasoning instead.   Lay a portion of filling across one end of each filet and roll them up.  Secure the rolls with a toothpick.  

Arrange in a baking dish and bake at 350F for 6-8 minutes (not 10 minutes the way I did).

Pretty tasty.  Would have been even better had I not slightly overcooked the filling and the rolls!

Green Mango Chutney
This one is for my SW Florida Mango-holics! Every Spring we get blown-down green mangoes during the winds of March and April. Here's something great to do with the larger green mangoes (small ones are too much work). You may want to wear gloves while working with green mangoes as the sap can be sticky, and a skin irritant to some folks.

The recipe comes to us from Australia, but is avery Brit-style chutney.  They make a lot of chutney in the UK.  The Indians make a lot of chutney also, including versions with green mango. But Indian chutney is more like a spiced green mango puree.

3 lbs Green Mangoes – 7-8 fist-sized fruit
8-12 oz Raisins
1 Onion, chopped
2 Tbsp ground Ginger
2-3 Green Apples, unpeeled, cubed
Optional 1/2 cup whole raw Almonds
1 cup Malt or White Wine Vinegar
1 lb Brown Sugar
1 Tbsp Salt

Peel, pit, and rough chop the mangos.

Heat the vinegar, sugar and salt in a large pot and stir until the sugar dissolves.

Add the mango, raisins, onion, ground ginger, and apple. Return to a simmer and cook for 45-60 minutes or until thick and saucy.  Add optional almonds in the last 5-10 minutes of cooking.

Spoon into clean sterilized jars and seal immediately. The recipe makes 4 pint jars plus a little.  This chutney is shelf-stable for 12 months in a cool dark pantry (if you can find such in South Florida and are that slow in eating it!).  

Fabulous flavor -vinegar-tart-sweet-fruity!!  Think tart-tangy micemeat.  Great on crackers with sharp cheese on the side, on toast, or even as the filling for a tart/pie!
 

Fish Cakes
Something different for our traditional Pescatarian Friday Night Dinner.

1,  5 oz Cod fillet
6 oz  skinned Salmon pieces from a side I portioned out
1 small White Onion, diced
1 cup Panko
1/4 tsp Smoked Paprika
1/2 tsp spicy Mustard
1/8 tsp Everglades Seasoningtm
Dash of Cumin
1 Egg, beaten

Mix it all together, adjusting the amount of Panko as needed to make good patties.  Form 1/3 cup patties/cakes a bit more than 1/5" thick.

Fry on both sides about 7 minutes each. 

Serve as-is or with a sauce or shot of malt vinegar.  I served mine with malt vinegar and roasted vegetables.