Fish cakes tonight.

Some mash pots
Some white fish
Dill
Couple eggs
Salt and pep
Leeks precooked in buttah

Little cakes floured lightly ( in Einkorn ) and fried in lard with butter.

I made some “special sauce” to go with. A little something that makes iceberg lettuce and fishcakes taste like a McDonald’s Burger. One bite of special sauce and fishcake instantly took me to plastic playground happy meals with toy surprises that failed to fulfill my hopes and dreams.

My husband took a bite of fishcake with special sauce and quickly followed with, “mmm. Big Mac.”

Not unlike Mock Apple Pie with the Ritz crackers and cinnamon ( no apples ), the special sauce is the quintessential Quarter Pounder umami.

Special Sauce:
Mayo
Catsup
Dijon

Lieu Noir in French. I didn’t know what it was, but it was affordable and looked fresh. In Google translate it is Saithe or Coley. Er? Wah? Turns out, it’s Pollock. I went with it and gave it an eggy bath then dipped in Einkorn with salt – pep. Very tasty! I served with salsa, avocado, cream, salad and some rice. The fish taco, you see, is but a wrapper ( heh-heh heh heh. It’s like a jungle sometimes it makes me wonder how I keep from goin’ under ). You can happily fish taco without the corn tortilla. An olive, balsamic vinegar was also available for any fatty loobing needed.

I must say, I was quite happy with fish taco without the taco bit. I might need to try this part right here again.