Fish and Lobster Cakes
When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!
When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!
- 1 tablespoon dijon mustard
- 1 teaspoon grated lemon zest
- 1/2 cup heavy cream
- kosher salt and freshly ground black pepper
- 1 tablespoon whole-grain mustard
- 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
- 4 cups panko (japanese bread flakes) divided
- 3 tablespoons minced fresh dill
- 2 tablespoons good mayonnaise such as hellmann?s
- 2 extra-large eggs, lightly beaten
- 1/2 pound cooked lobster meat, 1/2-inch-diced
- good olive oil
- 1 1/2 cups good mayonnaise such as hellmann's
- 6 tablespoons minced cornichons
- 3 tablespoons champagne or white wine vinegar
- Carbohydrate 0.261766428954239 g
- Cholesterol 46.6656763109904 mg
- Fat 13.850641554678 g
- Fiber 0.0858571425237738 g
- Protein 9.60281055681886 g
- Saturated Fat 5.97413489599018 g
- Serving Size 1 1 cake (80g)
- Sodium 219.429842953188 mg
- Sugar 0.175909286430465 g
- Trans Fat 0.816410609129051 g
- Calories 165 calories
Step-by-step
- Preheat the oven to 200 degrees F.
- Heat 3 tablespoons of the butter in a large (12-inch) saute 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 into 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 saute 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 remoulade sauce.
- Remoulade 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 for up to 5 days.
My Go-To Recipe for Impressing Guests: Fish and Lobster Cakes
As a busy professional, finding time to cook elaborate meals can feel like a Herculean task. However, I’ve learned the secret to effortless entertaining lies in smart planning and recipes that do most of the work for me. This is where my Fish and Lobster Cakes come in – a recipe that’s as impressive as it is easy to prepare ahead of time. I discovered this delightful twist on classic crab cakes quite by accident, actually. I was revisiting old family recipes, searching for something special for an upcoming gathering of friends. My initial plan was to make the traditional crab cakes we always made, a recipe I had perfected over years of cooking. However, a trip to the fish market yielded a beautiful catch of fresh cod and lobster. A little culinary inspiration struck, and I knew I had to try something new.
The beauty of this recipe lies in its versatility and ease of preparation. The cakes can be made entirely in advance, freeing you to focus on other aspects of your event, like setting the mood and ensuring your drinks are chilled to perfection. I usually prepare the fish cakes the day before a party, carefully place them on a baking sheet, wrap them well and pop them into the refrigerator. Then, right before my guests arrive, I simply pop them in the oven for a quick reheating, adding just a touch of final magic. The result? Everyone raves about how delicious they are, never suspecting the incredibly simple preparation process involved. Honestly, it's a perfect recipe for the busy professional who wants to put a five-star meal on the table without spending hours slaving away in the kitchen.
Beyond the Party: Weeknight Wonders
This recipe isn't limited to special occasions. The same delicious fish cakes also make for an effortless and sophisticated weeknight dinner. One of my favorite things about this recipe is its simplicity; you won’t need any special or hard-to-find ingredients. A quick trip to your local grocery store will provide everything you need. The process is straightforward and surprisingly quick. It’s the type of recipe that allows for flexibility, creativity, and a chance to add your own personal touches to make it truly your own. I often experiment with different herbs and spices to add extra layers of flavor, using things like fresh tarragon or a touch of cayenne pepper for a little bit of heat. The possibilities are endless!
The Magic of Make-Ahead Meals: A Time-Saver for the Modern Woman
In today’s fast-paced world, time is a precious commodity. For me, the ability to prepare a delicious and impressive meal in advance is essential. The fact that these fish cakes can be made hours, or even a day, ahead is their most significant advantage. It’s not just about convenience; it's about freeing up valuable time for other things – whether it's spending quality time with loved ones, pursuing a passion project, or simply enjoying some much-needed relaxation. The joy of cooking should not be a source of stress, and this recipe is a testament to that belief. It is a celebration of making delicious food without the endless hours of preparation.
Beyond the Plate: A Recipe for Connection
Food is more than just sustenance; it's a way to connect with people and create lasting memories. Sharing a meal with friends and family is one of life's greatest pleasures, and having a go-to recipe like this makes it all the more enjoyable. The relaxed atmosphere, devoid of last-minute kitchen chaos, allows for deeper conversations and genuine connections. The compliment of a successful meal is also a heartwarming gesture that strengthens relationships. This recipe isn’t just about the delightful flavors and textures; it’s about the warm connections it fosters.
So, whether you're planning a sophisticated dinner party or simply craving a delicious and easy weeknight meal, these Fish and Lobster Cakes are a must-try. They're a testament to the fact that impressive doesn’t have to mean complicated. With a little planning and this simple recipe, you can create a truly memorable culinary experience without sacrificing your precious time.
