Cod fish cakes

Ingredients:

• 560 g boneless and skinless cod fillet, cut into 4 pieces
• 230 g cooked crab meat (or meat from 1 lobster), chopped
• 110 g of softened butter
• 1.5 cups chopped onion
• 1 cup chopped celery
• 1 large red bell pepper, chopped and seeded
• 0.5 cups heavy cream
• 4 tbsp. Japanese panko breadcrumbs
• 3 tbsp chopped dill
• 2 tablespoons mayonnaise
• 1 tbsp mustard
• 1 teaspoon grated lemon zest
• 2 very large eggs, lightly beaten
• 1.5 tbsp. homemade mayonnaise
• 6 tbsp chopped gherkins
• 1 tbsp. whole grain mustard
• 3 tablespoons champagne or white wine vinegar

Preparation:

1. In a large saucepan, heat 3 tablespoons (45 grams) of butter over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8-10 minutes, stirring occasionally, until softened. Place the fish on top of the vegetables and add the cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, reduce the heat, cover, and simmer gently for 6-12 minutes, until the fish is cooked through. Set the pan aside for 10 minutes, then flake the fish into large pieces with a fork.
2. Place 2 cups of panko breadcrumbs in a large bowl. Add the cod mixture along with the resulting broth, dill, mayonnaise, mustard, lemon zest, eggs, crab meat, 2 teaspoons of salt, and 1 teaspoon of black pepper. Mix gently.
   
   Using a 2-inch (5 cm) ice cream scoop, form 14 fish cakes. Place the remaining 2 cups of panko on a plate and roll the fish cakes until the breading adheres well and completely coats the surface.
3. Heat 2 tablespoons (30 g) butter and 2 tablespoons vegetable oil in a skillet over medium heat. Add 5 patties to the skillet and cook for 5 minutes, until golden brown on both sides; wipe the pan with paper towels. Transfer the patties to a baking sheet and keep warm for 15 minutes. Repeat, adding more butter and vegetable oil until cooked through. Serve hot with remoulade sauce.
   
   Recipe Salmon fish cakes.
   
   Remoulade saucePlace the mayonnaise, gherkins, mustard, red wine vinegar, 1.5 teaspoons salt, and 0.75 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process in batches until the gherkins are finely chopped. Transfer to an airtight container and refrigerate for up to 5 days.