Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min
Pair this scrumptious dish with a risotto and a pleasant bottle of wine. This Italian favourite is straightforward to make and certain to impress your visitors.
- 2 cups half and half
- 1/Four cup limoncello
- 3 Tbsp granulated sugar
- 1/Four tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/eight tsp kosher salt
- Three giant eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about eight oz)
1In a small saucepan, mix the cloves with the cardamom, bay leaf, cinnamon, and a couple of cups water and produce to a boil. Add the fish, return to a boil, then cut back the warmth to keep up a simmer and poach the fish till cooked by means of, about 5 minutes.
2Meanwhile, cowl the potatoes with generously salted water in a medium saucepan, carry to a boil, and prepare dinner till tender, about 20 minutes. Drain the potatoes and allow them to cool utterly.
3Add the potatoes to the bowl with the fish together with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and evenly mash the potatoes with the opposite elements till evenly mixed. Form the combination into six 3-inch-wide, 3⁄4-inch-thick patties.
4In a 12-inch nonstick skillet, heat the oil over medium warmth. Add the patties and prepare dinner, flipping as soon as, till golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve whereas sizzling with mint chutney on the facet.