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Fish & Lobster Cakes

Source of Recipe

From "Cooking for Jeffrey" by Ina Garten


Recipe Introduction

"Crab cakes are delicious but these fish cakes with a mixture of cod and lobster are much less expected. The creamy cod�with dill, lemon, and mustard�combined with chunks of sweet lobster meat, is wonderful. I ask the seafood shop to cook the lobster for me."

List of Ingredients

◦ 8 tablespoons (1 stick) unsalted butter, divided
◦ 1 � cups (�- to �-inch-diced) yellow onion
◦ 1 cup (�- to �-inch-diced) celery
◦ 1 large Holland red bell pepper, cored, seeded, and �- to �-inch-diced
◦ 1 � pounds boneless, skinless cod fillets, cut into 4 pieces
◦ � cup heavy cream
◦ Kosher salt and freshly ground black pepper
◦ 4 cups panko (Japanese bread flakes), divided
◦ 3 tablespoons minced fresh dill
◦ 2 tablespoons good mayonnaise, such as Hellmann's
◦ 1 tablespoon Dijon mustard
◦ 1 teaspoon grated lemon zest
◦ 2 extra-large eggs, lightly beaten
◦ � pound cooked lobster meat, �-inch-diced
◦ Good olive oil
◦ R�moulade Sauce


Recipe

Preheat the oven to 200 degrees.

Heat 3 tablespoons of the butter in a large (12-inch) saut� pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and � teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork.

Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.

Using a 2 �-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saut� pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat.

Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the r�moulade sauce.

Makes 14 cakes;
Serves 6 to 8



R�moulade Sauce:

◦ 1 � cups good mayonnaise, such as Hellmann's
◦ 6 tablespoons minced cornichons
◦ 1 tablespoon whole-grain mustard
◦ 3 tablespoons Champagne or white wine vinegar
◦ Kosher salt and freshly ground black pepper

Place the mayonnaise, cornichons, mustard, vinegar, 1 � teaspoons salt, and � teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pur�ed). Transfer to a sealed container and refrigerate.

Make ahead: Prepare and refrigerate for up to 5 days.

Makes 1 � cups