COD FISH CAKES, BROILED

•  These patties are delicious, and I find them much easier to make if, instead of being fried, they are cooked in the oven. The taste is lighter and the cleanup much easier!

     Ingredients:

1 bay leaf

juice and peel of half a lemon

a few peppercorns

1 medium onion, sliced

2 cloves of garlic cut in half 

a few sprigs of thyme

1 stalk of celery

 

1 pound cod fillets, or other white flaky fish

3 Yukon gold potatoes, medium-sized, peeled and cut into quarters

Juice of half a lemon

 

2 tablespoons butter

1 celery rib, finely diced

1 small onion, finely diced

1 clove of garlic, peeled, chopped well

 

2 teaspoons Dijon mustard

2 eggs

salt and black pepper to taste

½ cup panko bread crumbs

2 tablespoons finely chopped parsley

1 teaspoon dried tarragon

1 teaspoon fresh chives, finely chopped

some mayonnaise for brushing on the patties

extra olive oil for the sheet pan

 

 

 Directions:

 

     Fill a skillet with an inch or two of water. 

     Add the peppercorns, bay leaf, sliced onion, garlic, lemon juice, lemon peel, thyme sprigs and celery.

 
     Bring to a simmer and add the fish. 

     Cook until the fish just begins to whiten, about 5 or 6 minutes. Remove the fish from the liquid, sprinkle the rest of the lemon juice over the fish and set aside.
 
     Add the potatoes to the liquid, cook until they are soft, remove grom the skillet and mash. 

     Discard the liquid and wipe the pan dry with a  paper towel.
 
     In the same pan, heat the butter.

     Add the celery and onions. Sauté, stirring, until the onions are translucent. 

    During the last minute of sautéing, add the garlic.
    Remove the vegetables to a large bowl.
 
   In a small bowl, mix the mustard, eggs, salt and pepper, parsley, chives, and tarragon. Mix well. 

   Add to the bowl with the vegetables.
   Add the fish, mashed potatoes and bread crumbs to the vegetables.
  Stir gently to combine.

  Form the patties by dividing the mixture into portions and shaping.
  Cover and refrigerate so that the mixture can set. Leave in the refrigerator for at least one hour but no more than one day (once the patties are divided into portions they can be frozen for up to a month).
         
         Set a rack 4 inches from the broiler element and preheat the boiler.
         Line a baking sheet with foil and parchment paper, and brush it with olive oil. Place the patties on the baking sheet and brush the tops with a little olive oil and            mayonnaise. The mayonnaise will help the patties to form a  crispy crust while baking. 

Broil for five minutes or until  browned. Remove the pan from the oven and flip the patties over. Again, brush the tops with a little olive oil and a smear of mayonnaise. Broil for another five minutes or until browned.       

Serve the fish patties with greens and accompany with lemon wedges.