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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 cup diced onion 1/2 cup diced celery 1/4 cup butter 1/2 cup heavy or whipping cream 1 pound cod, haddock or other firm whitefish 2 1/2 to 3 cups fresh bread crumbs 2 large eggs, beaten to blend 1 tbsp. Dijon mustard 1 1/2 tsp. crumbled dry dill weed 1 tbsp. fresh lemon juice 1 tsp. finely grated lemon peel 1/4 tsp. white pepper vegetable oil
Directions
Combine onion, celery and butter in a large skillet. Cook over medium heat until onion is tender, stirring occasionally. Add cream and fish. Cover and simmer until fish is just cooked through. Remove skillet from the heat and cool slightly. Flake fish with a fork and transfer to a large bowl. Add 2 1/2 cups bread crumbs, eggs, Dijon, dill, lemon juice, lemon peel and white pepper. Mix until well blended. Drop 1/2 cupfuls of the fish mixture onto a wax paper lined sheet pan. Form into round cakes. Heat a griddle or cast iron skillet over medium high heat. Brush pan or griddle with vegetable oil and add fish cakes. Cook cakes about 2 minutes per side until golden. Serve immediately.
Makes about 8 fish cakes.
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