My F&W
quick save (...)
Haddock & Shrimp Cakes with Basil Mayonnaise
© Christina Holmes

Haddock & Shrimp Cakes with Basil Mayonnaise

  • TOTAL TIME: 50 MIN
  • SERVINGS: 4

These crispy cakes have big hunks of succulent seafood. Nico Monday and Amelia O’Reilly love haddock, a sustainable fish with sweet, firm white flesh. The accompanying basil mayonnaise is a big improvement on basic tartar sauce.

  1. 1/2 cup basil leaves
  2. 1/2 cup mayonnaise
  3. Kosher salt
  4. Freshly ground black pepper
  5. 3/4 pound skinless haddock or cod fillet, cut into 1/4-inch pieces
  6. 1/2 pound medium shrimp—shelled, deveined and cut into 1/4-inch pieces
  7. 1/2 cup panko (Japanese bread crumbs)
  8. 1/4 cup heavy cream
  9. 1 large egg, lightly beaten
  10. 2 tablespoons finely chopped parsley
  11. 2 tablespoons finely chopped chives
  12. 1 teaspoon finely grated lemon zest
  13. Pinch of cayenne pepper
  14. 4 tablespoons unsalted butter
  15. 2 tablespoons vegetable oil
  1. In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse it under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and black pepper. Refrigerate the basil mayonnaise until lightly chilled.
  2. In a large bowl, combine the haddock and shrimp with the panko, heavy cream, egg, chopped parsley and chives, lemon zest, cayenne, 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Form the mixture into eight 1/2-cup cakes, about 3 inches in diameter.
  3. In a large cast-iron skillet, melt 2 tablespoons of the butter in the oil. Add 4 of the fish cakes and fry over moderately high heat until browned and crisp, about 3 minutes per side. Using a slotted spoon, transfer the fish cakes to paper towels to drain. Repeat with the remaining butter and fish cakes, then transfer the cakes to a platter and serve at once, with the basil mayonnaise.
Make Ahead The basil mayonnaise can be refrigerated overnight.

Suggested Pairing

Dry, floral Provençal rosé

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.