Fish Cakes with Remoulade Sauce

Ingredients

• 1 small yellow onion, coarsely chopped

• 1 pound cod or other whitefish, skin removed and cut into 1-inch pieces

• 1/2 cup chopped fresh dill

• 1/2 cup chopped fresh parsley

• 1/4 cup flour

• 1 egg, lightly beaten

• 2 tablespoons melted butter, plus 1 tablespoon

• 1 teaspoon salt

• 1/2 teaspoon freshly ground pepper

• 2 tablespoons vegetable oil

Remoulade Sauce

• 1/2 cup mayonnaise

• 1/4 cup minced dill pickle

• 1 tablespoon capers, rinsed and drained

• 1 tablespoon snipped fresh chives

• 1/2 teaspoon minced fresh tarragon

• 1/2 teaspoon prepared yellow mustard

• 1/4 teaspoon curry powder

• 1/8 teaspoon salt

• Freshly ground white pepper

Fire + Ice

Directions

1. Make the sauce ahead of time and refrigerate for a few hours to give the flavors a chance to blend and the mayonnaise time to absorb the color of the curry powder and mustard. Stir together all of the ingredients in a small bowl. Scrape into a serving dish and refrigerate until well chilled.

4. Heat the oil and the remaining 1 tablespoon of butter in a heavy, wide skillet over medium heat. When the butter begins to foam, add the fish cakes and cook for about 6 minutes, until golden, periodically sliding a spatula under the cakes to make sure they don’t stick. Carefully flip the fish cakes, lower the heat to medium-low, and continue cooking until nicely browned, about 6 minutes more, periodically using the spatula to keep the fish cakes from sticking. Serve immediately, with remoulade sauce on the side.