Name: Carp Fish Cakes with Citrus "Tartar" Sauce
Yield: Makes 24 fish cakes
Ingredients: 1 cup mayonnaise; 4 teaspoons finely grated lemon zest (from 2 lemons); 1 tablespoon finely grated orange zest (from 1 orange); 1 tablespoon fresh lemon juice; 1 tablespoon freshly squeezed orange juice; 1/4 teaspoon salt; Pinch sugar; Pinch cayenne; 2 pounds carp fillets, skinned and cut into 2-inch pieces; 1 medium onion, finely chopped; 2 tablespoons chopped cilantro; 1 tablespoon mayonnaise; 1 egg, beaten; 2 tablespoons fresh lemon juice; 2 tablespoons freshly squeezed orange juice; 1/3 cup matzoh meal; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup or more vegetable oil (for frying); 1 tablespoon sea salt

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

Carp, a common ingredient in traditional Ashkenazi Jewish cooking, has become something of a rarity in the United States as cooks have stopped making dishes such as gefilte fish from scratch. In Israel, says chef Admony, this variety is still popular, used to make everything from Tunisian fish balls to Moroccan spicy fish. In this recipe, Admony riffs on classic gefilte fish, transforming the boiled dumplings into pan-fried cakes served with a creamy, piquant sauce.

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