Cod Fish Cakes – A Detailed recipe cooking. 
Photo of the dish: Стив ДжирэлтTime: 55 minutes Difficulty: easy Amount: 14 cutlets In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 560 gr. boneless and skinless cod fillet, cut into 4 a piece
- 230 gr. prepared crab meat (or meat with 1 lobster), chopped
- 110 gr. mashed butter
- 1.5 tbsp. chopped onion
- 1 tbsp. chopped celery
- 1 chopped large seedless red bell pepper
- 0.5 tbsp. fat cream
- 4 tbsp. japanese breadcrumbs panko
- 3 tbsp. l chopped dill
- 2 tbsp. l mayonnaise
- 1 tbsp. l mustard
- 1 tsp grated lemon peel
- 2 lightly beaten very large eggs
- 1.5 tbsp. homemade mayonnaise
- 6 tbsp. l chopped gherkins
- 1 tbsp. l whole grain mustard
- 3 tbsp. l champagne or white wine vinegar
Recipes with similar ingredients: cod, crab meat, eggs, cream, mayonnaise, mustard, lemon zest, breadcrumbs panko, champagne vinegar, wine vinegar, onion, celery, sweet pepper, pickles, dill
Recipe preparation:
- In a large stewpan, heat 3 tbsp. l (45 gr.) Creamy oils over moderate heat. Add onions, celery and bell pepper, cook over medium heat for 8-10 minutes, periodically stirring until soft. Put the fish on top of the vegetables and add cream, 1 tsp salt and 0.5 tsp black pepper. Bring to boil, turn the heat on, cover and simmer 6-12 slowly minutes until the fish is boiled. Set aside the pan for 10 minutes, then break the fish into large pieces with a fork.
- Put 2 tbsp. panko crackers in a large bowl. Add mixture with cod along with the resulting broth, dill, mayonnaise, mustard, lemon zest, eggs, crab meat, 2 tsp. salt and 1 tsp mix black pepper. Using for dosage 5 cm diameter ice cream spoon, form 14 fish cutlets. Lay out the remaining 2 tbsp. panko on a plate and roll cutlets so that the breading fits well and completely covers surface.
- Preheat 2 tbsp. l (30 gr.) Butter and 2 tbsp. l vegetable oil in a pan over medium heat. Put the cutlets 5 pcs. in a pan and cook for 5 minutes. until they are browned at both sides; Wipe the surface of the pan with a paper towel. Put the patties on a baking sheet and keep them warm for 15 minutes. Repeat, adding more butter and vegetable oil, until everything is cooked. Serve hot with remoulade sauce. Recipe. Salmon fishcakes. Sauce remoulade: Fold mayonnaise, gherkins, mustard, wine vinegar, 1.5 tsp. salt and 0.75 tsp pepper into the bowl of the combine with the steel blade installed. Grind in a few tricks until the gherkins are finely chopped. Transfer to an airtight container and store in the refrigerator up to 5 days.
