Simple Fish Cakes with Peas and Mint
- 2 1/2 pounds Yukon Gold potatoes
- Sea salt
- 2 1/4 pounds firm fleshed white fish such as halibut or cod
- 6 tablespoons butter, plus more for cooking
- Ground black pepper
- 2 eggs
- Peas and Mint, recipe below
Place potatoes in a large pot and fill with enough cold water to cover by about 2 inches. Salt well. Set over high heat. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 25 minutes. Remove from heat, drain and set potatoes aside until just cool enough to handle. Meanwhile, rinse out pot and fill with an inch or two of water. Place fish in pot and set over a low heat. Season fillet with salt and gently simmer until fish is cooked through and easily falls apart, about 10 minutes, depending on fish and fillet.
Peel potatoes and run through a potato ricer. Stir in 6 tablespoons butter. Drain fish and add to potatoes, using a spatula to gently break up fish. Season well with about 2 teaspoons salt and several cracks fresh pepper. Crack eggs into a separate bowl, whisk together and then stir into potato/ fish mixture working so everything is fully incorporated. Shape mixture into nice 1/2 cup size disk. Melt butter in a large skillet over medium heat. Cook fish cakes, working in batches, as one would pancakes, flipping when golden, about 5 minutes per side. Serve with peas and mint.
Peas and Mint
- 4 tablespoons butter
- 1 shallot, minced
- 8 ounces frozen peas
- 1/2 lemon, thinly sliced
- Sea salt and freshly ground black pepper
- Several sprigs fresh mint
Melt butter in a large skillet over medium heat. Add shallots and cook until just soft, about 3 minutes. Add peas and cook until hot and soft, about another 5 minutes. Stir in lemon. Season with salt and pepper. Add mint and serve with fish cakes.