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Misc: Thomaston Café & Bakery Fish Cakes

Source of Recipe


Gourmet, December 1995






List of Ingredients



• 1 onion, cut into 1/4-inch dice (about 1 cup)
  
• 1 celery rib, cut into 1/4-inch dice
  
• 1/2 stick (1/4 cup) unsalted butter
  
• 1/2 cup heavy cream
  
• 1 lb. haddock or other firm white fish fillet
  
• 2-1/2 to 3 cups coarse fresh bread crumbs
  
• 2 large eggs, beaten lightly
  
• 1 Tbsp Dijon mustard
  
• 1 Tbsp chopped fresh dill (or 1-1/2 tsp dried, crumbled dill)
  
• 1 Tbsp fresh lemon juice
  
• 1 tsp freshly grated lemon zest
  
• 1/2 tsp kosher salt, or to taste
  
• 1/4 tsp freshly ground white pepper
  
• Vegetable oil for cooking fish cakes
  
• Accompaniment: lemon wedges
  






Instructions



1. In a large, heavy skillet, cook onion and celery in butter over moderate heat, covered, stirring occasionally, until onion is softened. Add cream and fish and simmer, covered, until fish is just cooked through. Remove skillet from heat and cool mixture slightly. With a fork, flake fish and transfer mixture to a large bowl.
   
   
2. In a bowl, combine 2-1/2 cups bread crumbs with all remaining ingredients except oil and add to fish mixture, adding enough remaining bread crumbs until firm enough to shape but still moist. Chill fish mixture, covered, at least 1 hour or up to overnight.
   
   
3. Form 1/2-cup measures of fish mixture into round cakes and put on a baking sheet lined with wax paper. Brush a griddle or well-seasoned cast iron skillet with oil and heat over moderately high heat until hot but not smoking. Cook fish cakes in batches 2 minutes on each side, or until golden. Serve fish cakes warm with lemon wedges.
   
   Makes 8 fish cakes.