Comments on: Fish cakes with anchovy caper sauce http://meatsrootsandleaves.com/2010/01/06/fish-cakes-with-anchovy-caper-sauce/ About food, with recipes Wed, 01 Feb 2012 13:32:11 +0000 hourly 1 http://wordpress.com/ By: Scott http://meatsrootsandleaves.com/2010/01/06/fish-cakes-with-anchovy-caper-sauce/#comment-64 Tue, 26 Jan 2010 14:49:58 +0000 http://meatsrootsandleaves.com/?p=862#comment-64 Liam:
Congratulations! I hope you had time for dessert first!

I agree with you about how fat has got a bad rap. In fact, my favourite new cookbook of 2009 was Fat, by Jennifer McLagan. The subtitle says it all: An appreciation of a misunderstood ingredient with recipes.

]]> By: Liam http://meatsrootsandleaves.com/2010/01/06/fish-cakes-with-anchovy-caper-sauce/#comment-47 Sun, 24 Jan 2010 04:40:27 +0000 http://meatsrootsandleaves.com/?p=862#comment-47 Made a version of these 2 nights ago – you could say they sent my wife and I to the delivery room, quite literally!!!
Thanks for the inspiration x 2 ;)
I ate mine with finely gratted horseradish, mixed with dijon and a touch of mayonnaise.

If I may insert a mini rant, I used coconut oil for the frying – I generally recommend instead this instead of veg oil for reasons of fine taste enhancement and its far superior heat stability at high temperature. For those concerned about dietary sat fat, research is finally backing the so-called French Paradox and soon lipophobia will be seen for what it is – an out-of-date assumption based on decades-old poor evidence. If you disbelieve, see if this study doesnt drop your jaw: http://www.ajcn.org/cgi/content/abstract/ajcn.2009.27725v1

The tides are turning on the use of good, old fashioned FAT!

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