Easy Recipe For Fish & Lobster Cakes


Ingredients

8 Tbsp (1 stick) unsalted butter, divided
1 ½ cups (1/4 – to 1/2″- diced) yellow onion
1 cup (1/4 – to 1/2″-diced) celery
1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2″-diced
1 ¼ lb(s) boneless, skinless cod fillets, cut into 4 pieces
½ cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 Tbsp minced fresh dill
2 Tbsp good mayonnaise, such as Hellmann’s
1 Tbsp Dijon mustard
1 tsp grated lemon zest
2 extra-large eggs, lightly beaten
½ lb(s) cooked lobster meat, 1/2″-diced
Good olive oil
Rémoulade Sauce (recipe follows)
Rémoulade Sauce
1 ½ cups good mayonnaise, such as Hellmann’s
6 Tbsp minced cornichons
1 Tbsp whole-grain mustard
3 Tbsp Champagne or white wine vinegar
Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 200ºF.

2. Heat 3 tablespoons of the butter in a large (12-inch) sauté 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 1/2 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.

3. 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.

4. Using a 2 1/4-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 sauté 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 Rémoulade Sauce.

Rémoulade Sauce

1. Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 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 pureed). Transfer to a sealed container and refrigerate.

Tips and Substitutions
This recipe has been updated and may differ from what was originally published or broadcast.

Source and Credits
“Cooking for Jeffrey” by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

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