Post by wilderness on Aug 4, 2023 11:56:44 GMT -5
Fish and Shrimp Cakes-annrms
4 tablespoons butter, divided (I used garlic oil)¾ cups finely diced yellow onion
½ red bell pepper, finely diced
½ cup finely diced celery
10 oz. Cod, cooked and flaked (I used leftover fish baked with garlic, dill & lemon butter)
¼ cup half & half
Freshly ground black pepper and salt, to taste
2 cups panko bread crumbs, divided
1½ tablespoons fresh chopped tarragon
1 tablespoon mayonnaise
½ tablespoon Dijon mustard
½ teaspoon grated lemon zest, or more if you like
1 extra-large egg, lightly beaten
¾ pound cooked shrimp, 1/2-inch dice
Olive oil
Remoulade sauce for serving (purchased)
Preheat the oven to 200°. In a large skillet, heat 3 tablespoons of the butter over medium heat. Add the onion, celery and bell pepper. Cook until vegetables are tender, about 8-10 minutes. Add ½ teaspoon of black pepper and the half & half.
Place 1 cup of the panko breadcrumbs in a large bowl. Add the cod with all the cooking liquid, tarragon, mayonnaise, mustard, lemon zest, egg, shrimp, salt and black pepper. Mix gently.
Using a large ice cream scoop as measure, shape the mixture into 3-inch cakes. Place the remaining 1 cup of panko on a plate and coat the cakes all over, patting the panko to adhere. Place on nonstick foil lined baking sheet. Sprayed with cooking spray. Spray tops generously with cooking spray. Refrigerate for 30 minutes to set. Heat oven to 375°. Bake cakes for 30-35 minutes. Serve hot with remoulade sauce.
Remoulade sauce: In a food processor, place ¾ cup mayonnaise, 3 tablespoons of roughly chopped cornichons, ½ tablespoon whole-grain mustard, 1½ tablespoons white wine vinegar, ½ teaspoon of salt and ¾ teaspoons of pepper. Pulse a few times until the cornichons are finely chopped, not pureed. Taste and adjust seasonings as needed.
