Fish & Lobster Cakes

Name: Fish & Lobster Cakes
Ingredients: 8 tablespoons (1 stick) unsalted butter, divided; 1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion; 1 cup (1/4- to 1/2-inch-diced) celery; 1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced; 1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper; 4 cups panko (Japanese bread flakes), divided; 3 tablespoons minced fresh dill; 2 tablespoons good mayonnaise, such as Hellmann's; 1 tablespoon Dijon mustard; 1 teaspoon grated lemon zest; 2 extra-large eggs, lightly beaten; 1/2 pound cooked lobster meat, 1/2-inch-diced; Good olive oil; Rémoulade Sauce (recipe follows); 1 1/2 cups good mayonnaise, such as Hellmann's; 6 tablespoons minced cornichons; 1 tablespoon whole-grain mustard; 3 tablespoons Champagne or white wine vinegar; Kosher salt and freshly ground black pepper

Fish & Lobster Cakes was pinched from <a href="https://www.foodnetwork.com/recipes/ina-garten/fish-and-lobster-cakes-1-4718419" target="_blank" rel="noopener">www.foodnetwork.com.</a>

INGREDIENTS

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8 tablespoons (1 stick) unsalted butter, divided

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1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion

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1 cup (1/4- to 1/2-inch-diced) celery

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1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced

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1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces

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1/2 cup heavy cream

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Kosher salt and freshly ground black pepper

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4 cups panko (Japanese bread flakes), divided

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3 tablespoons minced fresh dill

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2 tablespoons good mayonnaise, such as Hellmann's

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1 tablespoon Dijon mustard

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1 teaspoon grated lemon zest

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2 extra-large eggs, lightly beaten

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1/2 pound cooked lobster meat, 1/2-inch-diced

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Good olive oil

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Rémoulade Sauce (recipe follows)

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1 1/2 cups good mayonnaise, such as Hellmann's

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6 tablespoons minced cornichons

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1 tablespoon whole-grain mustard

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3 tablespoons Champagne or white wine vinegar

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Kosher salt and freshly ground black pepper

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