Bluefish Ruben Patty Melt + Radish Salad w/ Parmesan and Basil

June 30th Cook-a-Fish, Give-a-Fish w/ Chef Taylor Knapp from the PAWPAW Pop-Up

 Serves 2

Ingredients

For the Fish

. 1.5lbs Bluefish

. 1/4 cup Red Onion or Scallion (minced)

. 1 clove Garlic (minced)

. 1/2 tsp Smoked Paprika

. 1 tsp Worcestershire

. 1 tsp Liquid Smoke

. 1/2 tsp Chili Powder

. Salt (to taste)

. Flaky sea salt

. 1/4 cup Bread Crumbs

. 1 Egg (beaten)

. Corn Starch (to dust patties)

. 4 slices Marble Rye Bread

. 1 stick Unsalted butter

. 1 package Sauerkraut (drained and squeezed of juice)

. 4 slices Swiss Cheese

. 1/2 cup Mayonnaise

. 1/4 cup Pickle Relish

. 3 tbsp Ketchup

. 1 tbsp Horseradish

. 1 tsp Onion Powder

For the Salad

. 1lb Radishes (20-25 count, breakfast or easter egg )

. 10-20 leaves Basil

. Flaky sea salt

. 2.5oz Parmesan (whole, not grated)

. 2 tbsp Lemon Juice

. 3 tbsp Olive Oil

. 2 cups Radish Sprouts or Arugula

For the Dressing

. 1/2 cup Mayonnaise

. 1/4 cup Pickle Relish

. 3 Tbsp. Ketchup

. 1 Tbsp. Lemon Juice

. 1 Tbsp. Horseradish

. 1 tsp. Onion Powder

. 1 tsp. Worcestershire Sauce

. Salt to taste

Tools Needed:

. Chef’s knife

. 2 Metal bowls

. Small bowl for dressing

. Rubber spatula

. 2 Baking pans

. Large non-stick skillet

. Cutting board

Instructions

For the Patties:

1. Remove the skin from the bluefish and cut out/discard any dark blood lines on the underside.

2. Dice the fish, then chop the meat very finely. It should have the consistency of ground meat or sausage when finished.

3. Transfer the fish to a metal bowl. Add all other ingredients. Stir to combine with a rubber spatula.

4. Divide the fish into 4 round and flat patties. They should be no more than a 1/4” thick. Sprinkle the patties with salt and then dust with cornstarch. Transfer to a baking pan.

5. Heat some oil in a large nonstick skillet over high heat. Sear the patties until they’re golden brown and crispy on each side - about 3 minutes. Transfer to a fresh baking pan.

For the Sandwhich:

1. On a cutting board, lay a slice of rye bread. Slather one side with the thousand island dressing.

2. Add a bluefish patty. If you want, add an additional half patty to fill out the sandwich.

3. Add a generous mound of sauerkraut, and two pieces of Swiss cheese.

4. Spread thousand island dressing on a second piece of rye bread, and use it to top the sandwich.

5. In a nonstick pan, over low heat, melt about 1 Tbsp. butter. Allow it to melt, and bubble. Add the sandwich to the pan, and allow it to slowly toast.

6. Once golden brown and crispy, lift the sandwich out of the pan and add another Tbsp of butter. Allow the butter to melt and bubble. Carefully flip the sandwich over and slowly toast the other side. Once completed the cheese should be melty, and both slices of bread should be golden brown and toasted.

For the Salad:

1. Cut the parmesan into slices, some thick, some thin.

2. Cut the tops and bottoms off the radishes, then slice in half.

3. In a large metal bowl, combine the radishes, basil, and parmesan, and sea salt. Mix it all for about 30 seconds, mashing the cheese and basil against the radishes. The mixture should look a little creamy.

4. Add the lemon juice and olive oil. Taste for seasoning and adjust if necessary.

5. Add the sprouts and arugula and gently toss.

For the Dressing:

1. Combine all ingredients in a bowl. Season to taste.