FISH & LOBSTER CAKES

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Fish & Lobster Cakes image

Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield makes 14 cakes; serves 6 to 8

Number Of Ingredients 21

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 mayonnaise, such as Hellmann's
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
Rémoulade Sauce (recipe follows)
1 1/2 cups good mayonnaise, such as Hellmann's
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200 degrees.
  • 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.
  • 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.
  • 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.
  • 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.

Zain Masood
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Overall, I thought these cakes were pretty good. They were easy to make and they tasted pretty good. I would definitely make them again.


Bestbeats Forever
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The cakes were a bit too dry for my taste. I think I'll add some more mayonnaise next time.


Hima Bhattarai
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These cakes were a bit too fishy for my taste. I think I'll try a different recipe next time.


Akha Kuladhe
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I'm not a big fan of fish, but I really enjoyed these cakes. The lobster flavor really shines through.


Kaitlyn Talley
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These cakes are a great way to use up leftover fish and lobster. They're also a great party appetizer.


Qureshi G
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I made these cakes for my friends and they all loved them! They said they were the best fish cakes they had ever had.


Elizabeth Haynes
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These cakes were absolutely delicious! I've never had anything like them before. The fish and lobster were perfectly cooked and the cakes were crispy on the outside and moist on the inside.


Mh Orko Sheikh
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The cakes were a bit too oily for my taste. I think I'll try baking them instead of frying them next time.


alfred mwangi
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I found the cakes to be a bit bland. I think I'll add some more seasoning next time.


George Kwakye
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These cakes were easy to make and very tasty. I used cod and shrimp instead of fish and lobster and they were still delicious.


Miranda Rendon
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I've made these cakes several times now and they always come out perfect. They're a great way to use up leftover fish and lobster.


Kiran Kumar
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Followed the recipe exactly and the cakes turned out great! My family loved them.


Danielle Abeyta
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These fish lobster cakes were a hit at my dinner party! The combination of fish and lobster was delicious and the cakes were perfectly crispy on the outside and moist on the inside. I'll definitely be making these again.