Viking VSM500 - Manual (Page 19)

1 /
2
tsp Cayenne pepper
2 tsp Worcestershire sauce
1 egg
1 / 2 cup Bread crumbs
Serves 10 to 12 portions
This dish is great with a homemade cocktail or tartar sauce
(see page 32)
• Pour the water and wine into a saucepot and bring the temperature
of the water to between 160º and 180ºF or 71º to 82ºC
• Add the catfish and the dill to the poaching liquid add let poach
about fifteen minutes, remove from heat and let cool in the
poaching liquid.
• In the mixer bowl using the “V” paddle add the green onion, onion,
salt, pepper, cayenne pepper, Worcestershire sauce and egg, mix on
low speed
• Once the catfish has cooled gently break up the filets with your
hands and add the pieces to the mixer bowl.
• Mix on lowest speed until the mixture begins to come together
(about fifteen seconds)
• Add bread crumbs in stages until mixture is bound, you may not use
all the bread crumbs
• Shape catfish mixture into patties
• Heat olive oil in a sauté pan and sauté patties until golden brown
and crispy.
HOMEMADE MASHED POTATOES
5 Large potatoes (peeled, cut into one inch cubes, and boiled)
1 /
2
gallon of water
1 / 2 cup milk (warmed)
2 T butter melted
1 T salt
1 egg
Serves about 6
Finely diced garlic can be added to spice up your potatoes
• Peel, cut the potatoes into one-inch cubes
• Add the potatoes to
1 /
2
gallon of cold water
• Bring to boil
• Heat milk in a small sauce pot on very low heat
• Once potatoes are done strain and put the potatoes into the mixer
bowl
• Immediately add the egg and begin mixing with the “V” paddle
• Add the butter, milk, and salt mix until desired texture
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