Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing
- Yield: 4 servings
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
Ingredients
2 cups cold water
1/2 cup dry white wine
1 white onion, coarsely chopped
1 stalk celery, coarsely chopped
4 black peppercorns
4 sprigs parsley
1 pound fresh cod fillets
Salt and freshly ground pepper
6 tablespoons olive oil
1 red onion, finely diced
2 cloves garlic, finely chopped
1 jalapeno, finely diced
1/2 cup best quality mayonnaise
2 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
l pound cooked lobster meat, shredded
1/2 cup Japanese bread crumbs
1/4 cup finely chopped flat-leaf parsley
2 cups instant flour
Red Cabbage Slaw with Fresh Basil Dressing, recipe follows
Red Cabbage Slaw with Fresh Basil Dressing:
1/2 cup red wine vinegar
2 tablespoons chopped red onion
2 cloves garlic, finely chopped
1 tablespoons best quality mayonnaise
1 tablespoon Dijon mustard
1/4 cup packed chopped fresh basil leaves
3/4 cup olive oil
Salt and freshly ground pepper
1 large head red cabbage, finely shredded
2 carrots, finely shredded
Directions
- Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly.
- Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
- Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
- Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
- Serve with Red Cabbage Slaw with Fresh Basil Dressing.
Red Cabbage Slaw with Fresh Basil Dressing:
- Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
- Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.