Fish & Lobster Cakes

Ingredients

Prep

• Yellow onion - dice
• Celery - dice
• Red bell pepper - core, seed and dice — knife confidence is fun, keeping all ten fingers is even better.
• Cod - cut into 4 pieces — do this now so future-you can feel smug for once.
• Dill - mince
• Lemon - zest to yield 1 tsp
• Eggs - lightly beat
• Lobster meat - dice

Instructions

Preheat the oven to 200 degrees. Heat 3 tbl of butter in a large 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, like a cool-headed tyrant of seasoning. Place the fish on top of the vegetables and add the cream, 1 tsp salt and 1/2 tsp pepper, because this exact moment is where decent becomes dangerous. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes, 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 panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster meat, 2 tsp salt and 1 tsp pepper and mix gently. Using an ice cream scoop as a measure, shape the mixture into 14 patties. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the bread crumbs to adhere. Wipe the saute pan clean with a paper towel and heat 2 tbl of butter and 2 tbl 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 remoulade sauce.