Wild Cod Cakes
Yield: 6 (4oz patties)
Wild Cod Cakes
Cook time: 1 HourInactive time: 30 MinTotal time: 1 H & 30 M
Ingredients
Poaching Broth
- 4 peppercorns
- 1 bay leaf
- 1 lemon, cut into eighths
- 1/2 cup white wine
Cod Cakes
- 1 pound cod fillets, or other white flaky fish (poached & cooled)
- 2 tablespoons olive oil
- 2 ribs celery, trimmed, peeled and diced
- 1 medium-size yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 heaping tablespoon aioli homemade or sir kensington avocado mayo
- 2 teaspoons Dijon mustard
- 2 eggs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- Salt
- 1 1/4 cup Ritz crackers crushed or panko bread crumbs
- 1/2 bunch tarragon, roughly chopped
- 1/4 cup avocado oil
Instructions
Directions
- Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon & wine to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
- Empty the pan, and return it to the stove, over medium-high heat. Add the olive oil, swirling it around the pan. Add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl and set aside to cool.
- In a small bowl, mix together the aioli or mayonnaise, mustard, eggs, salt, pepper and smoked paprika, then add this mixture to the bowl with the sautéed vegetables, pour the crushed crackers or panko over them and stir to combine. Add the tarragon and lemon zest, and stir again.
- Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage. Using a 1/2 cup measuring spoon, form into 6 patties. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
- Set a large sauté pan over high heat, once pan is hot, add the avocado oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary, and flip only once.
- Serve with lemon wedges and aioli