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Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing (Bobby Flay) Recipe

Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing (Bobby Flay) Recipe

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Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing (Bobby Flay)

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Ingredients:

Serving

2 cups cold water
1/2 cup dry white wine
1 white onion, coarsely chopped
1 stalk celery, coarsely chopped
4 black peppercorns
4 sprigs parsley
1 lb fresh cod fillets
salt and freshly ground pepper
6 tbsp olive oil
1 red onion, finely diced
2 cloves garlic, finely chopped
1 jalapeno, finely diced
1/2 cup best quality mayonnaise
2 tbsp dijon mustard
3 tbsp prepared horseradish, drained
litre lb cooked lobster meat, shredded
1/2 cup japanese bread crumbs
1/4 cup finely chopped flat-leaf parsley
2 cups instant flour
red cabbage slaw with fresh basil dressing , recipe follows
1/2 cup red wine vinegar
2 tbsp chopped red onion
2 cloves garlic, finely chopped
1 tbsp best quality mayonnaise
1 tbsp dijon mustard
1/4 cup packed chopped fresh basil leaves
3/4 cup olive oil
salt and freshly ground pepper
1 large head red cabbage, finely shredded
2 carrots, finely shredded

Directions:

Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly. Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste. Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour. Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side. Serve with Red Cabbage Slaw with Fresh Basil Dressing.
Red Cabbage Slaw with Fresh Basil Dressing:
Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1619.18 Kcal (6779 kJ)
Calories from fat	937.85 Kcal
		% Daily Value*
Total Fat	104.21g	160%
Cholesterol	193mg	64%
Sodium	2944.45mg	123%
Potassium	1305.1mg	28%
Total Carbs	113.71g	38%
Sugars	15.59g	62%
Dietary Fiber	16.57g	66%
Protein	53.96g	108%
Vitamin C	140.8mg	235%
Vitamin A	0.3mg	10%
Iron	8.1mg	45%
Calcium	503.7mg	50%

Amount Per 100 g
Calories	165.18 Kcal (692 kJ)
Calories from fat	95.67 Kcal
		% Daily Value*
Total Fat	10.63g	160%
Cholesterol	19.69mg	64%
Sodium	300.38mg	123%
Potassium	133.14mg	28%
Total Carbs	11.6g	38%
Sugars	1.59g	62%
Dietary Fiber	1.69g	66%
Protein	5.5g	108%
Vitamin C	14.4mg	235%
Iron	0.8mg	45%
Calcium	51.4mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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