Recipe · Fish
Cod Cakes
About 12 cakes. A 10-inch (25 cm) deep skillet.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 30 min
Ingredients
Fish:
- 1 bay leaf
- 1 lemon, cut into 1/4-inch (6 mm) slices
- 1 tbsp coarse salt
- 1 lb (450 g) cod fillets (haddock works too)
Cakes:
- Juice and zest of 1 lemon
- 1/2 bunch dill, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp whole-grain mustard
- 2 large eggs
- 2 tsp coarse salt
- 1/2 tsp black pepper
- 1 small shallot, minced
- 1 celery stalk, finely chopped
- 1 cup (85 g) bread crumbs
- 2 tbsp neutral oil, divided
Lemon-dill cream:
- 1/2 cup (118 ml) crème fraîche
- Juice and zest of 1 lemon
- 1 tbsp chopped dill
- Salt and pepper
- Lemon wedges
Directions
- Bring about 1 1/2 inches (3.8 cm) of water to a boil with the bay leaf, lemon slices, and salt. Drop to a very gentle simmer and poach the fish about 8 minutes, until opaque.
- Lift the fish out and let it drain. Discard the liquid and wipe the pan.
- Whisk the lemon juice and zest, dill, mayonnaise, mustard, eggs, salt, and pepper. Break the cod into chunks and combine it with the shallot, celery, and bread crumbs, then fold in the egg mixture.
- Portion with a 1/4-cup measure and shape 1/2-inch (1.25 cm) patties.
- Heat half the oil over medium-high and fry half the cakes 4 to 6 minutes per side. Repeat with the rest of the oil and cakes.
- Stir the crème fraîche with the lemon juice and zest and the dill. Season. Serve the cakes with the sauce and lemon wedges.