Ina Garten Fish and Lobster Cakes

Directions

• Preheat the oven: Preheat the oven to 200 degrees. That way it is ready to keep the cooked cakes warm while you fry the rest.
• Cook the vegetables: Heat 3 tablespoons of the butter in a large 12-inch sauté pan over medium-high heat. Then add 1 1/2 cups diced onion, 1 cup diced celery and the diced red bell pepper, and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender.
• Poach the cod: Lay the 1 1/4 pounds of cod on top of the vegetables and add 1/2 cup heavy cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes, depending on the thickness, until the fish is just cooked.
• Rest and flake: Set the pan aside for 10 minutes so the fish finishes gently in the cream. Then flake the cod in large pieces with a fork.
• Mix the cake batter: Put 2 cups of the panko in a large bowl and add the cod mixture with its cooking liquid. Then stir in 3 tablespoons dill, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 2 beaten eggs, 1/2 pound diced lobster, 2 teaspoons salt and 1 teaspoon black pepper, mixing gently so the lobster chunks stay intact.
• Shape and coat: Use a 2 1/4-inch ice cream scoop to shape the mixture into 14 cakes, each about 3 inches wide. Then coat them all over in the remaining 2 cups of panko on a plate, patting so the crumbs stick.
• Fry the cakes: Wipe the sauté pan clean, then heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Cook 5 cakes for 5 minutes on each side until nicely browned. Then move them to a sheet pan in the oven for up to 15 minutes while you repeat with more butter and oil.
• Make the rémoulade: Pulse 1 1/2 cups mayonnaise, 6 tablespoons minced cornichons, 1 tablespoon whole-grain mustard, 3 tablespoons Champagne vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in a food processor. Stop when the cornichons are finely chopped, not pureed, then chill the sauce in a sealed container until you serve the hot cakes.