Recipe-of-the-Month from E's Oven
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Trigger Fish Cakes with Tomato and Corn Tartar Sauce.

Fish Cakes:

Ingredients:

• Trigger fish - 2 cups
• Hot pepper - 1 teaspoon
• Chopped onions - 2 oz.
• Chopped peppers (red, yellow, green) - 2 oz.
• Chopped celery - 2 oz.
• Eggs - 2
• Lemon juice - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Bread slices - 6
• Bread crumbs - 1 cup
• Milk - 1 cup
• Flour - 1 cup

Recipe:
Mix the fish, slice of bread, one egg and seasonings together well. Then form mixture into 2 oz. flat round cakes. Mix the milk and one egg together. Dip fish cakes in flour and then in the egg and milk batter. Roll the cakes in breadcrumbs then hot fry until golden brown.

Sauce:

Ingredients:

• Fresh corn on the cob - 1
• Tomato, peeled and seeded - 1
• Mayonnaise - 1 cup
• Chopped capers - 1 teaspoon
• Chopped pickles - 1 teaspoon
• Chopped onions - 1 teaspoon
• Garlic - a pinch
• Hot pepper - 1 teaspoon
• Lemon juice - 1 teaspoon

Roast the corn, then remove and chop kernels. Mix all sauce ingredients together.

Serve with green salad. Garnish with beet, carrot and turnips.

Chef Vernon Hughes

Chef Vernon Hughes is now the proud owner of E's Oven, a delightful restaurant located in South Hill which specializes in upscale Caribbean cuisine. You can't miss the brightly painted yellow and red building along the mainroad!

The menu is quite interesting featuring appetizers such as "Warm Shrimp Salad with a Three Bean Salad" and "Blue Fish in a Basil Cream Sauce served with Green Peas." The Entr�e selection which ranges from US$10 - $20 is also innovative with a local flavour�including "Anguillian Fillet Red Snapper served in a Pineapple Salsa."

Hughes has also operated a catering service for the past 10 years offering services for weddings and parties on the island.

Vernon has close to 20 years of culinary experience, spending most of his professional career at Cinnamon Reef, starting as a Dish Washer and forging his way up to Executive Chef. He captured the title of "Chef of the Year" in Anguilla in 1991 and 1992.

For eight years, Chef Vernon was a member of the Anguilla Culinary team, a distinguished selection of the island's top Chefs chosen to represent Anguilla in regional competitions organized by the Caribbean Culinary Federation. In 1997, the Anguilla team racked up a whopping twenty one medals in the "Taste of the Caribbean" competition which was held in Puerto Rico. They also came away with the coveted title of "Most Innovative Caribbean Menu" that year.

The name "E's Oven" is a tribute to Vernon's late mother. She used to bake in a traditional stone oven which was located where the bar section of the restaurant now sits.

Opening hours: 12 midday to 12 midnight, everyday except Tuesdays. Telephone no. 264-498-8258

Story and pictures by Janine Edwards

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