Pacific Cod Cake Appetizers with English Parsley Sauce
Ingredients
For the Cakes...
- 1 medium Russet potato chopped
- 2 cups water
- salt
- 2 tbsp butter
- 1/2 cup onion minced
- 1/4 cup celery finely chopped
- 1/4 cup red pepper finely chopped
- 2 cups milk
- 1 lemon sliced
- 1 bay leaf
- 12 oz cod fillets
- 1 egg lightly beaten
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
For the Sauce...
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup parsley chopped
- 2 tbsp lemon juice
Instructions
For the Cakes...
- Boil potatoes in salted water under tender. Drain and mash in a mixing bowl using a fork.
- In a high-sided pan, melt the butter over medium heat. Add onion, celery, and pepper. Saute until fragrant and soft about 5-8 minutes. Scrape the cooked vegetables and their juice into the mixing bowl with potatoes.
- In the same pan that your veggies were sauteed, add milk, fish, lemon slices, and bay leaf. Poach over low heat for 7-8 minutes until fish easily flakes apart. Remove from fish from milk. Flake apart into bite-size pieces and add to potato and vegetable mixture. Stir in panko and egg.
- Form the mixture into 12 mini patties or balls. Place on a baking tray and chill for 1 hour.
- Preheat oven to 375 degrees.
- Heat olive oil in an oven-safe frying pan. Cook patties for 1-3 minutes on each side. Place pan in the oven and finish cooking for 6-10 minutes.
For the Sauce...
- Over a stove, melt butter. Slowly stir in flour until a thick paste (or roux) forms.
- Stir in milk and cream. Cook for a couple of minutes to let the sauce thicken. Add parsley and lemon juice. Season to taste.
- Drizzle sauce over the mini cakes. Garnish with parsley sprigs or even a radish slice!
Notes
When making this dish outside, form the patties ahead of time and freeze. Thaw and skip the oven. Just cook in a frying pan with oil.