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Fish & Lobster Cakes
DISH COURTESY OF INA GARTEN
Overall: 1 hr 10 minutes
Active: 1 hr
Yield: makes 14 cakes; serves 6 to 8
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 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 mayo, such as Hellmann's.
1 tablespoon Dijon mustard.
1 teaspoon grated lemon enthusiasm.
2 extra-large eggs, lightly beaten.
1/2 pound cooked lobster meat, 1/2-inch-diced.
Excellent olive oil.
Rémoulade Sauce (recipe follows).
1 1/2 cups great mayonnaise, such as Hellmann's.
6 tablespoons minced cornichons.
1 tablespoon whole-grain mustard.
3 tablespoons Champagne or gewurztraminer vinegar.
Kosher salt and newly ground black pepper.
Pre-heat the oven to 200 degrees.
Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Include the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, up 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), till the fish is simply cooked. Reserve in the pan for 10 minutes, then flake the fish in large pieces with a fork.
Put 2 cups of the panko in a big bowl. Add the cod mixture, consisting of the cooking liquid, the dill, mayo, mustard, lemon passion, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
Utilizing a 2 1/4- inch ice cream scoop as a step, shape the mixture into 14 (3-inch) fish cakes. Place the staying 2 cups of panko on a plate and coat the cakes all over, patting the covering 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 well browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for as much as 15 minutes. Repeat, adding more butter and oil, up until the whole mix is prepared. Serve hot with the Rémoulade Sauce.
Yield: 1 1/2 cups sauce.
Location the mayo, 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 couple of times till the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate.
Ina halved this recipe for taping.
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Ina Garten's Fish & Lobster Cakes|Barefoot Contessa|Food Network.