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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Delicious served as a side with Cioppino or Summer Salad - Hold the Lettuce!. Makes a nice light dinner. Pair with a glass of your favorite wine (mine happens to be DR Lousen (2008). Ingredients:
9 tablespoons unsalted butter |
1 medium yellow onion (roughly chopped) |
1 celery rib (roughly chopped) |
1 lb haddock (boneless and skinned, or cod, cut into 4 large pieces) |
1/3 cup heavy cream |
1 1/2 cups dried breadcrumbs |
3 tablespoons mayonnaise |
2 tablespoons minced fresh dill |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice |
1 tablespoon minced dill pickles |
1 teaspoon lemon zest |
1/2 teaspoon tabasco sauce |
1 egg |
kosher salt, to taste |
fresh ground black pepper, to taste |
1/2 cup yellow cornmeal |
Directions:
1. Heat 3 tablespoons butter in a 12 skillet over medium heat.
2. Add onions and celery and cook, stirring, until soft, 5–6 minutes.
3. Add fish and cream and bring to a boil over medium-high heat.
4. Cook, covered, until fish is cooked through, 6–8 minutes.
5. Let mixture cool for 15 minutes.
6. Flake fish in the skillet with a fork, then transfer mixture to a large bowl.
7. Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper.
8. Toss mixture together until well combined.
9. Shape fish mixture into twelve 1⁄2 -thick patties.
10. Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper–lined baking sheet.
11. Heat 3 tablespoons butter in a 12 skillet over medium heat.
12. Add 6 patties to the skillet and cook, turning once, until golden, 8–10 minutes.
13. Wipe out skillet; repeat with remaining butter and fish cakes.
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