Fish Cake Recipe

Fish Cakes

Ingredients:

• 3 Tblsp. butter
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• ½ cup heavy cream
• 1 lb. haddock
• 3 cups coarse fresh bread crumbs
• 1 egg
• 1 egg yolk
• 1 Tblsp. Dijon mustard
• 2 Tblsp. fresh dill, chopped
• 1 Tblsp. fresh lemon juice
• ½ tsp. hot pepper sauce
• 3 Tblsp. vegetable oil
• salt & pepper, to taste

Directions:

In a large skillet, melt the butter over medium heat. Add the onion and saute 2-3 minutes. Add the celery and saute and additional 3-4 minutes. Add the cream and fish. Season with salt and pepper. Increase the heat slightly and bring to a boil. Cover and reduce heat to medium-low for 10 minutes or until fish is cooked. Transfer mixture to a large mixing bowl and flake the fish with a fork.

Add the bread crumbs, egg, egg yolk, mustard, dill, lemon juice and hot pepper sauce to the bowl and mix well. Season with salt and pepper. Use 1/2 cup of the mixture to form each fish cake. You should get approximately 8 cakes.

Heat the oil in a large nonstick skillet. Place as many cakes as you can fit into the skillet, allowing room in between each cake. Cook 4-5 minutes per side. Add a little more oil if you need to cook a second batch of cakes. The cakes should be golden brown, moist and delicious.