Viking VSM500SG Use and Care Guide - 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 19